• 4 cod fillets
  • ¼ cup fresh lemon juice
  • ¼ cup chopped fresh parsley
  • ⅓ cup Olive oil
  • pinch sea salt
  • pinch pepper
  • grape leaves (optional)

In a bowl, mix lemon juice, olive oil, sea salt and pepper together.
Place grape leaves on a square of tinfoil (optional).
Take each piece of fish and place it on top of the grape leaves. (make sure there is enough foil to wrap the fish.)
Drizzle the liquid mixture evenly over each piece of fish.
Top with parsley and fold the foil so the fish is completely covered to seal in the seasonings.
Heat the grill up to about 320. Grill for about 20 minutes (depending on the size of the fillets it may take longer). General rule of thumb is to grill 10 minutes for each inch of thickness.
Check the largest piece to confirm it is done. When done, your fish will be light and flakey.

Pair this grilled cod with a garden salad and a light white wine.