Lemon Herb Grilled Fish

Serves 4 · 15 min prep · 12 min cook

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 plate. Zest one lemon over the fish, then squeeze the juice of that same lemon into a small bowl.
2. 2Mince the garlic and stir it into the lemon juice with the olive oil, chopped oregano, half the parsley, dill, salt, and black pepper until fragrant and combined.
3. 3Brush both sides of each fillet generously with the lemon-herb mixture and let the fish rest at room temperature for 10 minutes while you heat the grill.
4. 4Preheat a gas or charcoal grill to medium-high heat, about 400°F. Oil the grates lightly so the delicate fish will release cleanly.
5. 5Halve the cherry tomatoes and toss them with the olives and a drizzle of any remaining marinade; set aside for a quick warm side.
6. 6Place the fish skin-side down (if skin-on) on the hot grates. Grill without moving for 4 to 5 minutes until the edges turn opaque and grill marks appear.
7. 7Carefully flip with a wide spatula and grill another 3 to 4 minutes until the flesh flakes easily with a fork and reaches 145°F in the thickest part.
8. 8In the last 2 minutes, set a small grill-safe pan or foil packet of the tomatoes and olives on the grates to warm through until the tomatoes just soften.
9. 9Transfer the fish to a platter, scatter the warm tomatoes and olives over and it, and finish with the remaining fresh parsley.
10. 10Serve immediately with extra lemon wedges for squeezing at the table so every bite stays bright and sunny.