Lemon Herb Grilled Fish

Along Mediterranean shores, bright lemon and wild herbs have long been the natural partners for simply grilled fish. This weeknight take coats white fillets in olive oil, oregano, and dill, then finishes them with tomatoes and Kalamata olives.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 285 cal
• 32g protein
• 6g carbs
• 15g fat
• 2g fiber

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Ingredients

• 1.5 lb white fish fillets (cod, sea bass, or halibut)
• 3 tbsp extra-virgin olive oil
• 2 lemons
• 3 garlic cloves
• 2 tbsp chopped fresh oregano
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup cherry tomatoes
• 1/3 cup pitted Kalamata olives
• 4 lemon wedges for serving

Instructions

1. 1Pat the fish fillets completely dry with paper towels and place them on a large plate or tray. Season both sides generously with salt and black pepper, then set aside while you prepare the marinade so the seasoning can begin to draw a little moisture to the surface.
2. 2Zest one lemon into a small bowl, then juice both lemons. Mince the garlic finely. Whisk the lemon zest, lemon juice, minced garlic, olive oil, chopped oregano, most of the parsley, and dill together until the mixture looks glossy and fragrant.
3. 3Pour most of the herb-lemon mixture over the fish, turning each fillet so both sides are coated. Reserve a spoonful of the mixture for finishing. Let the fish marinate at room temperature for about 15 minutes while you heat the grill; do not marinate longer or the acid will start to cook the flesh.
4. 4Preheat a gas or charcoal grill to medium-high heat, about 400°F. Clean the grates well and oil them lightly with a folded paper towel dipped in olive oil so the delicate fish will release cleanly.
5. 5Thread or nest the cherry tomatoes and olives in a small grill basket or on a double layer of foil with a few holes poked in it. Place the basket or foil packet on the cooler edge of the grill so they soften and blister gently while the fish cooks.
6. 6Place the marinated fillets skin-side down (if skin-on) or presentation-side down on the hot grates. Close the lid and grill without moving them for 4 to 5 minutes, until the edges turn opaque and grill marks form and the flesh releases easily when nudged with a spatula.
7. 7Carefully flip each fillet once. Grill the second side 3 to 5 minutes more, depending on thickness, until the center flakes easily with a fork and reaches about 145°F. The flesh should look pearly and moist, not dry.
8. 8Transfer the fish to a warm platter. Scatter the blistered tomatoes and olives over and the fillets. Drizzle the reserved herb-lemon mixture over the top and shower with the remaining fresh parsley.
9. 9Serve immediately with lemon wedges on the side for squeezing at the table. The bright citrus and herbs should taste sunny and clean against the smoky grilled fish.