Recipe for: Grilled cod with herbs and lemon - photo 1
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Recipe for: Grilled cod with herbs and lemon

Pikantne Main Dishes Regional Cuisine of Poland 35 min Medium 4 wyświetleń ~48.77 PLN - (0)
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Description

Delicate grilled cod with an aromatic marinade of rapeseed oil, garlic, fresh herbs (dill, parsley, thyme), and lemon juice. The dish combines the lightness of the fish with the distinct freshness of citrus and herbs, while the brief cooking process preserves the juiciness of the meat. Inspired by Polish cuisine from coastal regions, served in a modern style — great with a side of barley and seasonal spring vegetables. Visually: golden crust, visible grill marks, green accents from herbs, and bright pieces of lemon.

Ingredients Used

Ingredients (11)

Servings:
4
  • Cod 800 g
  • Rapeseed oil 30 g
  • Lemon 1.3 szt. (~100 g)
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 2 szczypty (~1 g)
  • Dill 1.5 pęczki (~30 g)
  • Parsley 1 pęczek (~30 g)
  • Thyme 5 g
  • ✨ Opcjonalne
  • Butter 50 g
  • Barley groats 200 g
💰 Szacowany koszt dania: ~48.77 PLN (12.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: grate the zest of the lemon (only the yellow part) on a fine grater, then cut the lemon in half and squeeze out the juice. Peel the garlic and press it through a garlic press or chop it finely. In a bowl, combine canola oil (30 g), juice from half a lemon (about 30 ml), grated lemon zest, garlic (10 g), finely chopped dill (30 g), chopped parsley (30 g), thyme (5 g), salt (5 g), and black pepper (1 g). Mix vigorously with a fork or whisk for about 20–30 seconds until the ingredients combine into a uniform emulsion.

Ingredients: Rapeseed oil, Lemon, Garlic, Dill, Parsley, Thyme, Salt, Black pepper
Use a small bowl (about 1 l) and a whisk or fork. Grate the lemon zest just before using it to preserve the aroma. If you are using dried thyme, add it in a smaller amount (about 2 g).

Preparing the fish

2

Pat the cod fillets dry with a paper towel — moisture makes it difficult to achieve a nice sear. If the fillet has skin and you want to keep it crispy, gently score the skin with diagonal cuts every 2–3 cm (do not cut into the flesh). Divide the fillet into 4 portions of about 200 g each, if it is not already cut. Lightly salt the fish on both sides (use about 2–3 g of salt per portion). Then place the fillets in a shallow dish and evenly drizzle with the prepared marinade — use a spoon to spread the marinade over the surface. Leave for 10–12 minutes at room temperature — the fish should slightly change color and absorb the flavor, but do not marinate for longer than 20 minutes, as the lemon juice may start to "cook" the flesh.

Ingredients: Cod, Salt
Use a large flat dish (e.g. a baking dish) or tray. Use a sharp kitchen knife to score the skin. Do not leave the fish in the marinade for more than 20 minutes to prevent the flesh from becoming too soft.

Preparing the grill

3

Preheat the grill to medium-high temperature (about 200–220°C). If you are using a charcoal grill, wait until the coals are covered with a thin layer of ash. Grease the grill grate with a thin layer of canola oil: soak a piece of paper towel in oil and wipe the grate using tongs (be careful of steam and flames). If you have a fish basket or grilling plate, prepare them — this will prevent the fillet from sticking and falling apart.

Ingredients: Rapeseed oil
The best is tongs and a piece of paper to grease the grill. If you don't have a grill, use a grill pan with a diameter of 26–28 cm set over medium-high heat.

Grilling

4

Place the fillets on the preheated grill skin side down (if there is skin). Grill without moving for 3–5 minutes for a fillet about 2 cm thick — after this time, the skin should be golden and lift away from the grill. Carefully flip with a spatula and grill the other side for 2–3 minutes until the meat becomes opaque and flakes easily. If you have a meat thermometer, aim for an internal temperature of about 60°C. If you are using a fish basket, close it only when the fillets are well arranged and do not want to fall apart.

Ingredients: Cod
Use a fish spatula or a wide spatula. Do not flip the fish multiple times — one turn is enough. If the fish is sticking, give it another 30–60 seconds — it will release itself when the skin is free.

Finishing and serving

5

Remove the fish from the grill and set it on a plate for 2–3 minutes to allow the juices to settle. If you like, place a piece of butter (about 12–13 g per serving) on each fillet — the butter will melt and create a shiny glaze. Generously sprinkle with freshly chopped parsley and dill, add a few thyme leaves, and drizzle with a little extra lemon juice. Serve immediately with lemon wedges and optional cooked al dente spelt (spelt: rinse under running water, cover with 2.5 volumes of water, bring to a boil, reduce heat and cook for 40–50 minutes; drain).

Ingredients: Butter, Parsley, Dill, Lemon, Barley groats
For serving, use a board or a flat plate. If you are adding bulgur, start cooking it before preparing the fish, as it takes longer. Additionally, you can add butter to enhance the flavor.

Fun Fact

💡

Cod has been an important ingredient in the cuisine of northern Poland for centuries; traditionally, it was consumed baked or stewed, and modern grilling is a combination of local tradition with Mediterranean cooking techniques.

Best for

letnie spotkania towarzyskie rodzinny obiad grill nad morzem

Tips

🍽️ Serving

Serve hot, right after taking it off the grill. It pairs well with a light salad of young leaves, blanched asparagus, or herbed yogurt (natural yogurt with chopped herbs and lemon juice). Leave some empty space on the plate around the fish — fresh herbs and lemon slices will enhance the presentation.

🥡 Storage

Store the cooled fish in the refrigerator in an airtight container for up to 24 hours. To reheat, use an oven preheated to 160°C and heat for 6–8 minutes to avoid drying out the meat. It is not recommended to grill again for a long time, as the fish will dry out.

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