Name: Erickson Foil-Wrapped Lemon Cod Rice Bowls
Yield: 4 cod fillets; servings not explicitly stated
Ingredients: Foil-Wrapped Cod; 4 fresh cod fillets, about 5–6 oz each; 1 lemon, thinly sliced, plus extra for serving if desired; 2–4 tablespoons melted butter or extra-virgin olive oil; Kosher or sea salt and ground black pepper, to taste; Lemon pepper, to taste; Optional: garlic powder, paprika, fresh parsley, dill or thyme; 4 large squares heavy-duty aluminum foil; Lemon-Butter Rice Bowls; 1–2 cups rice, cooked using our regular family rice method; Butter and fresh lemon juice, to taste; Lemon pepper or broth, optional; Extra lemon butter, for finishing

Directions

Preheat the barbecue to medium heat, about 350–375°F. Pat the cod dry. Place a lemon slice and a pat of butter or drizzle of olive oil in the center of each foil square, add a cod fillet, season, and top with another small lemon slice if desired. Seal the packets tightly.
Grill with the lid closed for about 8–12 minutes depending on thickness, until the fish is opaque and flakes easily; for publication safety we use a food thermometer and cook fish to 145°F. Open the packets carefully to avoid hot steam.
Mix fresh lemon juice and butter into hot rice, spoon into bowls, break the cod over the rice and finish with extra lemon butter.

Equipment

Barbecue; 4 large squares heavy-duty aluminum foil; rice-cooking equipment

Food safety & storage

Cook fish to 145°F. Open foil packets carefully to avoid hot steam.

Erickson Foil-Wrapped Lemon Cod Rice Bowls

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.