Codfish Norwegian-style for your summer barbecue

Fresh off the grill

Grilled codfish

Photo: MatPrat
This Scandinavian-inspired grilling recipe, easy and delicious, is sure to make it to the top of your summer favorites list.

Kristi Bissell
Taste of Norway Editor
The Norwegian American

This Scandinavian-inspired weeknight grilling recipe is sure to make it to the top of your summer favorites list.

The method of grilling white fish in foil is an ingenious one. The fish steams inside the packet along with a handful of tender, flavorful vegetables. No sticking to the grill and no flipping halfway through!

This dish also creates its own sauce as the herb butter inside the packet melts and combines with the juices from the cooked fish and vegetables.

Simply add a side of boiled potatoes and a fresh green salad and dinner is served.


Here are a few expert tips to make sure your grilled cod is perfect every time:

  • If you are not using a heavy duty foil, I recommend using a double layer of foil to ensure that you don’t have any rips and tears during the grilling process.
  • It’s important to seal the packets tightly so that the fish can steam, so be sure to fold down the edges of the foil a few times to really make a well-sealed packet.
  • Grilling time will depend largely on the thickness of your fish fillets. The thicker the fillet, the longer the cooking time.
  • Be careful when opening the packets, as they will be hot and steamy inside.
  • Make sure you transfer all of the flavorful juices from the bottom of the foil onto your plate!


Boiled potatoes with dill or summer potato salad make excellent sides for your grilled codfish. For recipes, check out my blog at

Happy summer grilling, my friends—I hope this recipe helps you enjoy the warm summer evenings ahead!

Adapted from MatPrat
Serves 4


  • 4 tbsps. unsalted butter, room temperature
  • 2 tbsps. chopped fresh herbs, such as parsley, dill, thyme, and/or oregano
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 red onion, sliced thin
  • salt and pepper
  • 4 cod fillets, skin removed


  1. Heat grill to medium. Cut 4 large pieces of foil (about 12 inches by 12 inches) and set aside.
  2. Using a fork, stir the butter and herbs together in a small bowl. Combine the sliced vegetables in a medium bowl and toss together.
  3. Place a quarter of the vegetables in the center of a piece of foil.  Season with salt and pepper. Top with a cod fillet. Season the fillet with salt and pepper. Add a tablespoon of the herb butter on top of the fillet. Seal the foil tightly, creating a packet around the vegetables and fish. Repeat with remaining pieces of foil and ingredients.
  4. Place the packets on the grill and cover. Cook until vegetables have softened and the fish is cooked through, 7-10 minutes.

This article originally appeared in the July 2024 issue of  The Norwegian American.

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Kristi Bissell

Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh and approachable way. Kristi is a native of Minneapolis and currently resides in Omaha, Neb. When she’s not cooking and baking in her cozy kitchen, Kristi teaches private and corporate yoga classes and leads Scandinavian cooking and baking workshops. For more information, visit her blog,