Pacotinhos de bacalhau grelhado no papel-alumínio

Ingredientes

• 4 cod fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced into thin half-moons
• 1/2 red onion, thinly sliced
• 2 tablespoons capers (optional)
• 2 tablespoons unsalted butter, cut into small pieces
• Fresh parsley, roughly chopped, for serving
• Extra lemon wedges for serving

Modo de preparo

1. 1

   Preheat grill to medium-high heat, around 400°F. Tear four large sheets of heavy-duty aluminum foil, each about 12 by 16 inches.

2. 2

   Pat cod fillets dry with a paper towel. Drizzle olive oil over each fillet and rub gently to coat.

3. 3

   Mix garlic powder, smoked paprika, onion powder, salt, and pepper in a small bowl. Season both sides of each fillet with the spice mix.

4. 4

   Place each fillet in the center of a foil sheet. Arrange cherry tomatoes, zucchini, and red onion around the fish. Add capers if using. Lay 2–3 lemon slices on top of each fillet and place a small piece of butter on top.

5. 5

   Fold the foil up and over the fish and crimp all edges tightly with a double fold to seal each packet securely.

6. 6

   Place packets on the grill, close the lid, and cook for 18 to 20 minutes without flipping or opening.

7. 7

   Carefully open one packet using tongs — watch for hot steam. Check that the cod flakes easily with a fork and is opaque throughout. If needed, reseal and cook 2 more minutes.

8. 8

   Serve from the foil or transfer to plates. Top with fresh parsley and a squeeze of lemon.