Recipe for: Grilled cod on sauerkraut with tomato-basil salsa - photo 1
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Recipe for: Grilled cod on sauerkraut with tomato-basil salsa

Spicy Fusion cuisine Main dishes Grilling 60 min Medium 0 views ~44.28 PLN * - (0)
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Description

A summer, Krakow-fusion version of fish with a Polish touch: delicate cod with a juicy, cool salsa made from ripe tomatoes and fresh basil, served on warm, slightly sweet sauerkraut. The dish combines grilling techniques (especially popular in summer) with the traditional sour element of Polish cuisine - sauerkraut. The salsa balances the acidity of the cabbage, adding freshness and a colorful contrast. Serve immediately after preparation as a light lunch or dinner, it pairs wonderfully with young potatoes or sourdough bread. Visually: golden cod with distinct grill marks against a backdrop of light, creamy cabbage and red-green salsa.

Ingredients Used

Ingredients (13)

Servings:
4
  • Cod 600 g
  • Sauerkraut 500 g
  • Tomato 3.3 pcs (~400 g)
  • Red onion 150 g
  • Garlic 2 clove (~10 g)
  • Olive oil 30 g
  • Lemon 0.8 pcs (~60 g)
  • 🌿 Spices
  • Basil 30 g
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Sugar 10 g
  • Butter 20 g
  • Capers 15 g
💰 Estimated dish cost: ~44.28 PLN (11.07 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Tomato-Basil Salsa

1

Wash the tomatoes and dry them with a paper towel. Cut them in half and remove excess seeds if they are very watery. Dice the flesh into small cubes (about 1 cm). Transfer to a bowl.

Ingredients: Tomato
Use a sharp knife and a cutting board. If the tomatoes are very soft, hold them skin side down while cutting to avoid crushing the flesh.
2

Peel half of the onion (about 75 g) and chop it into very small cubes. Add to the tomatoes. Squeeze one clove of garlic (the pulp should come out of the squeezed clove) and add to the bowl.

Ingredients: Red onion, Garlic, Tomato
Use a small sharp knife. If you don't like intense garlic, you can finely chop it instead of crushing it — the flavor will be milder.
3

Add chopped basil leaves (reserve a few leaves for decoration), pour in 2 tablespoons of olive oil (30 g) and the juice of half a lemon (about 30 g). Season with 2 g of pepper and 1-2 g of salt. Gently mix and set aside for 10-15 minutes to let the flavors meld and the tomatoes release their juice.

Ingredients: Basil, olive oil, Lemon, Black pepper, Salt, Tomato
Use a metal or ceramic bowl. Gently stir with a spoon to avoid crushing the tomato pieces. The salsa is ready when it releases a light juice and the aroma of basil is prominent.

Cabbage

4

If the cabbage is very sour, quickly rinse it under cold water in a colander and squeeze it out. Chop the cabbage finely (if it is cut coarsely).

Ingredients: Sauerkraut
Use a colander and a large bowl for draining. The cabbage should be moist but not too watery — if it is very wet, squeeze it out with your hands.
5

In a medium skillet, heat 1 tablespoon of oil (15 g). Add the remaining half of the chopped onion and sauté over medium heat for 3-4 minutes until the onion becomes translucent and slightly golden. Add the cabbage and mix well. Sauté over medium heat for 10-12 minutes, stirring every 2-3 minutes, until the cabbage softens and some of the water evaporates. If the cabbage is very sour, add 10 g of sugar (optional).

Ingredients: olive oil, Red onion, Sauerkraut, Sugar
The best is a wide pan (diameter 24–28 cm) so that the cabbage can evaporate evenly. The cabbage is ready when it becomes soft, aromatic, and not distinctly watery.
6

At the end of frying (the last 2 minutes), add a piece of butter 20 g (optional) and mix well to give the cabbage a creamy consistency. Taste and season with salt (to taste) and pepper.

Ingredients: Butter, Salt, Black pepper, Sauerkraut
Butter can be omitted for a vegan version. The cabbage should be tender, slightly glossy from the fat, and have a balanced flavor between acidity and mild sweetness.

Fish

7

Pat the cod fillets dry with a paper towel. Lightly drizzle with a spoonful of oil (about 10 g), and evenly sprinkle with salt (about 2 g) and pepper (about 1 g). Let sit for 5–10 minutes at room temperature for the spices to 'bind' with the meat.

Ingredients: Cod, olive oil, Salt, Black pepper
Use a paper towel and a tray. Drying prevents sticking and allows for a nicer crust. Do not salt long before grilling (it may draw out moisture).
8

Preheat the grill to medium-high heat (about 200–220°C). If using a grill rack, clean it thoroughly and lightly brush it with oil. Place the fillets on the grill (skin side down, if they have skin) and grill for 4–6 minutes without flipping constantly — the fish should have clear grill marks. Gently flip with a spatula and grill for another 3–5 minutes. Thicker pieces may require longer; the fish is ready when the flesh is opaque, flakes easily with a fork, and the center reaches a temperature of about 60–62°C.

Ingredients: Cod, olive oil, Salt, Black pepper, Butter
Use a wide fish spatula or a flipping board. If you're grilling on a grill pan at home, work in batches, do not overcrowd the pan. Do not overcook — the cod should be juicy and flake easily.

Assembly and serving

9

On a heated plate, place a portion of warm sauerkraut, then carefully lay the grilled cod fillet on top. Spoon 2–3 tablespoons of tomato-basil salsa over it. For a flavor contrast and decoration, sprinkle with capers (optional) and fresh basil leaves. Serve with a wedge of lemon for squeezing.

Ingredients: Sauerkraut, Cod, Capers, Basil, Lemon
Use a wide serving plate so that the elements do not touch the edge. Serve immediately — the fish tastes best while still slightly warm, and the salsa cool and fresh.
10

Resting and final seasoning: set the plates aside for 1–2 minutes, drizzle the cod with lemon juice just before serving. Taste one portion and adjust seasoning with salt or pepper if needed.

Ingredients: Lemon, Salt, Black pepper
A short rest allows the juices to settle. However, do not leave the dish for too long — the salsa should be fresh, and the cabbage warm.

Fun Fact

💡

The combination of sauerkraut with fish is a tradition in some regions of Poland — the sour element helps to 'cut through' the richness and adds freshness. Here, I added a warm salsa to give the dish lightness and color.

Best for

letni obiad na świeżym powietrzu grillowanie z przyjaciółmi lekka kolacja w stylu fusion

Tips

🍽️ Serving

Serve immediately while the cod is still slightly warm. Young potatoes with dill or light sourdough bread will complement it well. If serving at a party, place the salsa separately in a bowl so guests can add it cautiously.

🥡 Storage

Store cabbage and salsa separately in airtight containers in the refrigerator for up to 2 days. Grilled cod is best eaten immediately; if there are leftovers, store them in the refrigerator and consume the next day after gently reheating in a covered pan (do not microwave, as it will lose its texture).

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