📖 Instructions

1. Preheat your grill to medium-high heat, about 375°F (190°C). Make sure the grates are clean and lightly oiled to prevent sticking. This step is super important—trust me, I've learned the hard way with fish sticking and flaking apart. It's a mess!
2. Prepare the cod fillets by patting them dry with paper towels. This helps to get a nice sear on the outside. Lightly brush each fillet with olive oil. The fish should feel somewhat firm to the touch; if it feels too squishy, its probably a bad idea to cook it. I know that's a bit gross, but safety first!
3. In a small bowl, combine the pesto with a tablespoon of olive oil and a squeeze of lemon juice. This will help to thin out the pesto and make it easier to spread. Stir in the pine nuts. I like to toast my pine nuts lightly in a dry pan for a minute or two to bring out their flavor.
4. Place the cod fillets on the preheated grill. Grill for about 4-5 minutes per side, or until the cod is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it will become dry. I usually check for doneness by gently flaking the fish with a fork at the thickest part.
5. Once the cod is cooked, remove it from the grill and place it on a baking sheet lined with parchment paper. Spread the pesto and pine nut mixture evenly over the top of each fillet. If youre doing this for the gram, be generous with the pesto!
6. Place the baking sheet under the broiler for 1-2 minutes, or until the pesto is lightly browned and the pine nuts are toasted. Watch carefully to prevent burning! Broilers can be tricky, and every oven is different. Keep an eye on it!
7. Remove the cod from the broiler and let it cool for a minute or two before serving. Garnish with a sprinkle of fresh parsley or a lemon wedge, if desired. I always add a little extra lemon; it really brightens up the flavors. Enjoy! And take a picture—you deserve it!