Recipe for: Grilled cod with dill-lemon sauce and young dill - photo 1
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Recipe for: Grilled cod with dill-lemon sauce and young dill

Spicy Main dishes Grilling 45 min Medium 0 views ~39.13 PLN - (0)
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Description

Delicate cod fillets with a short grilling time, served with a creamy, refreshing dill-lemon sauce and plenty of fresh, young dill. A perfect dish for a summer lunch or barbecue — it combines the subtle flavor of white fish with the tartness of lemon and the aroma of dill. The sauce can be prepared in advance, allowing you to spend only a few minutes at the grill. Serve with young potatoes with dill, a salad of seasonal vegetables, or pearl barley. Visually: bright fillets, green accents of dill, and yellow lemon slices create a contrast and a fresh summer effect.

Ingredients Used

Ingredients (9)

Servings:
4
  • Cod 600 g
  • Lemon 2.5 pcs (~200 g)
  • Sour cream 150 g
  • Rapeseed oil 30 g
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Dill 3 bunch (~60 g)
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Butter 20 g
💰 Estimated dish cost: ~39.13 PLN (9.78 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Dill and lemon sauce

1

Prepare the dill: rinse it under cold water, dry it in a salad spinner or gently squeeze it with a paper towel. Cut off the woody ends and finely chop it with a kitchen knife. The chopped dill should be very fine — this will release its aroma.

Ingredients: Dill
Use a cutting board with a non-slip surface and a sharp chef's knife. Do not chop the dill with a knife — cut with long, confident strokes.
2

Grate a thin layer of yellow zest from one lemon using a fine grater. Cut the same lemon in half, squeeze the juice through a strainer, and remove the seeds. In a bowl, add the cream, 2/3 of the chopped dill, a teaspoon of lemon zest, 2 tablespoons of lemon juice, the pressed garlic, and salt and pepper to taste. Whisk together until smooth and homogeneous.

Ingredients: Sour cream, Dill, Lemon, Garlic, Salt, Black pepper
Use a fine grater to zest the peel (only the yellow part). You can collect the juice in a strainer to get rid of the seeds and pulp. If the sauce is too thick, add 1–2 tablespoons of cold water.
3

Taste the sauce and adjust the seasoning: if it's too sour, add a bit of cream; if it's too mild, add another tablespoon of lemon juice or a bit of zest. Store the sauce in the fridge until grilling — chilled it will be thicker and more aromatic.

Ingredients: Sour cream, Dill, Lemon
Cover the bowl with plastic wrap. The sauce can be prepared up to 24 hours in advance, but it's best to add the dill 2–3 hours before serving.

Preparing the fish

4

Pat the cod fillets dry with a paper towel — thorough drying will prevent sticking. If the fillets have skin, check for bones and dry the skin if necessary.

Ingredients: Cod
Use paper towels and do not rinse the fish under running water for longer than a moment before grilling. A wet surface makes it difficult to sear and can cause oil to splatter.
5

Gently brush the fillets with rapeseed oil on both sides using a brush or drizzle with your hand. Then, evenly salt both sides (about half of the salt now, the rest can be added after grilling if needed) and lightly sprinkle with freshly ground pepper. Let the fillets sit at room temperature for 8–10 minutes — this will allow the flavors to develop.

Ingredients: Cod, Rapeseed oil, Salt, Black pepper
Use a silicone brush and a flat tray. Do not salt the fish long before grilling — salt draws out moisture, which can make the fillet dry.

Grilling

6

Preheat the grill to medium-high heat (about 200–220°C). If you are using a charcoal grill, wait until the briquettes are covered with gray ash. Oil the grill grate with a brush or use an oil-soaked paper towel to prevent sticking.

Ingredients: Rapeseed oil
Use a grill thermometer if you have one. A grill with a clean surface is best — food residues cause sticking.
7

Place the fillets on the hot grill. If the fillets have skin, place them skin-side down. Grill without moving for 3–4 minutes. After this time, gently lift the fillet with a spatula: if it easily comes off the grill and the bottom is golden brown, turn it over. Grill the other side for 2–3 minutes. The thickness of the fillets determines the time — it's best to watch until the meat becomes opaque and starts to flake when pressed with a fork.

Ingredients: Cod, Rapeseed oil, Salt, Black pepper
Use a wide, thin spatula to flip the fish. Do not flip too early — the fish needs to sear first to release naturally.
8

Check the doneness point by inserting the tip of a small knife into the thickest part of the fillet and check the color — it should be pearl white, without any translucent spots. Alternatively, a kitchen thermometer should read about 56–60°C in the thickest part. After removing from the grill, let the fillets rest for 2 minutes — the juices will distribute evenly.

Ingredients: Cod
Do not overcook the fillet — it's better to leave it slightly undercooked than dried out. The fish will continue to cook while resting.

Finishing and serving

9

On a plate, place 2–3 tablespoons of dill-lemon sauce, then lay the cooked fillet on top. Add the freshly chopped dill (the rest) and a thin slice of lemon on top. If you are using butter, place 5 g on the hot fillet — it will slightly melt and add creaminess.

Ingredients: Sour cream, Dill, Lemon, Butter
For decoration, use sprigs of dill and thinly sliced lemon. Don't overdo the amount of sauce — it should enhance the flavor of the fish, not overpower it.
10

Serve immediately with sides: young potatoes with dill, cucumber and tomato salad, or pearl barley with herbs. Garnish with extra lemon and fresh dill for color.

Ingredients: Dill, Lemon
It's best to serve the fish immediately while it's still juicy. If you're serving portions at a party, keep the sauce chilled separately and add it just before serving.

Fun Fact

💡

Cod has been a staple of coastal cuisine in Poland for centuries; brief grilling allows it to retain its delicate flesh and natural flavor, and the addition of dill is a tradition that connects the fish with the aroma of herbs.

Best for

Letni grill Obiad rodzinny Spotkanie przy grillu

Tips

🍽️ Serving

Serve with young potatoes with dill or a salad of seasonal vegetables. Keep the sauce separate if serving multiple types of fish. Lemon slices served alongside the plate allow guests to season to their liking.

🥡 Storage

Store the sauce in an airtight container in the refrigerator for up to 48 hours. Cooked fish can be stored in the refrigerator for a maximum of 24 hours, preferably in a flat container; to reheat, use the oven at 120°C for 6–8 minutes or the microwave on low power for a very short time to avoid drying it out.

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