Mediterranean pan-grilled cod recipe with lemon basil sauce. Serve it with your favorite sides, or try it gyro-style wrapped in warm pita with Mediterranean favorites like tzatziki, olives and more!
- 1 1/2 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp garlic powder (optional)
- 1/2 tsp sumac
- Greek extra virgin olive oil (I used Private Reserve)
- 1.5 lb/ 680.4 g cod fillet (or another white fish fillet of your choice
- Kosher salt
- Black pepper
Lemon Basil Sauce
- 1/3 cup Greek extra virgin olive oil (use Private Reserve or Early Harvest)
- 1 large lemon, juice of
- 1 to 2 garlic cloves, minced
- 8 to 10 basil leaves, thinly chopped
- Salt and pepper
Fixings To Serve Gryro-Style
- In a small bowl, combine the spices to make the spice rub
- Pat fish fillets dry and season well on both sides with kosher salt and black pepper, then rub all over with the spice rub. Set aside for now.
- Prepare the lemon basil sauce. Simply combine all the ingredients for the sauce in a small bowl or mason jar. Whisk well together. Set aside.
- If serving this grilled fish gyro-style, prepare the pita etc. Prepare Tzatziki sauce according to this recipe, and prepare the Mediterranean salad according to this recipe. Set aside for now.
- Coat the bottom of a large cast iron skillet (or a non-stick skillet) with extra virgin olive oil. Warm skillet over medium-high heat until the oil is just shimmering but not smoking.
- Add fish fillets and grill on one side for about 3 minutes or so without moving it (the underside should look golden and crispy). Then, using a fish spatula, turn it over to the other side (it should release easily from the pan). Grill for another 3 minutes or until this side turns nice and crispy as well. (You’ll know your fish is ready when it turns opaque all the way through and flake apart easily.)
- Serve fish hot. Add a splash of fresh lemon juice on top and a generous drizzle of the lemon basil sauce.
- To assemble grilled fish gyros, use 1 pita wrap (or large lettuce leaf) per person. Swipe a bit of tzatziki sauce over the pita, add the grilled fish and lemon basil sauce, then add a bit of the Mediterranean salad and olives to your liking. Wrap or fold pita and enjoy!
- Cook’s Note: Grill time will vary depending on thickness of your fish fillets. Mine was about 1.5 inches thick. You are basically looking for the fish to have a nice crust on the outside. The flesh should also turn fully opaque and should flake easily.
- Cook’s Note: You can use other lean white fish fillets here. Sea bass, grouper, haddock, catfish, and snapper would work.
- Prep and Make-Ahead Tips: this pan-grilled fish is quick and is meant to be prepared fresh and enjoyed immediately. But, if you plan to serve it gyro-style, budget some time for prep. You can certainly prepare the gyro items the night before. Tzatziki sauce can be made and stored in tight-lid container in the fridge. You can also chop the Mediterranean salad ingredients and refrigerate in another container; for best results, do not mix the salad and hold off on dressing until closer to serving time.
- Other Serving Suggestions: this grilled fish can also be great served in bowls with Greek lemon rice, Greek salad, and some classic hummus.
- Visit The Mediterranan Dish store for our Greek extra virgin olive oils and all-natural and organic spice collection.
- Nutrition information is for grilled fish only. Visit the other recipes listed for their respective nutrition information.
- Category: Fish and Seafood
- Method: Pan Grilled
- Cuisine: Mediterranean
Keywords: Grilled Cod, Grilled Fish, Mediterranean Fish