Prepare a charcoal grill or preheat your gas grill to medium high heat and scrape clean. If you have a grill mat, place directly on grill grates. If you do not have a grill mat, spray grill grates generously with cooking oil.
Add extra virgin olive oil, chopped parsley, and garlic to a large bowl and mix well.
Season Cod with kosher salt and fresh cracked black pepper.
Dip both sides of Cod portions in mixture to coat well before placing on grill mat.
Cook for 5 minutes over indirect heat (not directly over the flame), keeping the grill lid open.
Carefully flip cod portions with a fish spatula, close the grill, and allow to cook over indirect heat for an additional 4-5 minutes.
CHEF TIP: To check that Cod is fully cooked through, gently push the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or two and test again. Cod should be flaky and white throughout. If you are using a cooking thermometer, remove fish from grill between 135-140°F. Carry-over cooking will bring fish to a perfect 145°F.
Remove Cod from grill and plate with your choice of side. Drizzle with extra virgin olive oil for additional flavor and optionally garnish with fresh chopped parsley.