Recipe for: Grilled cod fillets with herbs - photo 1
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Recipe for: Grilled cod fillets with herbs

Pikantne Main Dishes European cuisine Regional Cuisine of Poland 20 min Easy 9 wyświetleń ~40.68 PLN - (0)
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Description

Delicate fillets of cod quickly grilled with an aromatic marinade of dill, parsley, garlic, and lemon juice. The dish combines the freshness of spring herbs with the simplicity of Polish cuisine in a modern rendition — light, juicy fish with a crispy skin (if present) and a distinct herbal note. Great for a quick family dinner or a light meal after work; serve with young potatoes with dill, blanched asparagus, or pearl barley. Visually appetizing: white fillet with green, finely chopped dill and a slice of lemon, with a slight sheen of fat and golden edges from the grill.

Ingredients Used

Ingredients (9)

Servings:
4
  • Cod fillet 600 g
  • Rapeseed oil 30 g
  • Garlic 3 ząbki (~15 g)
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Dill 0.8 pęczek (~15 g)
  • Parsley 0.5 pęczek (~15 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Butter 20 g
💰 Szacowany koszt dania: ~40.68 PLN (10.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Pat the fillets dry with a paper towel, trimming any uneven ends so that the pieces are similar in thickness (this helps with even grilling). If the fillets have skin and you want to keep it, check for scales - scrape the skin with a knife against the direction of the scales.

Ingredients: Cod fillet
Use a large sheet of paper towel and a cutting board. A sharp filleting knife will make trimming easier. Do not wash the fillet under running water for more than 10 seconds; after drying, it absorbs the marinade better.

Marinade

2

In a bowl, combine canola oil (30 g), finely chopped garlic (15 g), finely chopped dill (15 g), and parsley (15 g). Grate a thin layer of zest from half a lemon and squeeze its juice (about 30-40 g of juice). Add salt (6 g) and black pepper (2 g). Mix the ingredients with a fork or a small whisk until a uniform green emulsion forms.

Ingredients: Rapeseed oil, Garlic, Dill, Parsley, Lemon, Salt, Black pepper
Use a cutting board and a sharp herb knife. If you don't have a lemon zester, use a fine grater. Do not blend the herbs into a paste — small pieces add freshness and texture.
3

Place the fillets in a shallow dish (e.g., a baking dish or platter) skin side down, if you left it on. Use a spoon to evenly spread the marinade over the top of the fillets — each fillet should get about 10-15 g of marinade. Let it sit for 10 minutes at room temperature to allow the flavors to meld. Do not marinate for longer than 30 minutes: cod is delicate and can become dry due to the lemon.

Ingredients: Cod fillet, Rapeseed oil, Garlic, Dill, Parsley, Lemon, Salt, Black pepper
Use a silicone brush or spoon to evenly spread the marinade. If marinating in advance, cover with plastic wrap and keep in the fridge for up to 2 hours (no longer).

Grilling

4

Preheat the grill (outdoor) to medium-high heat or a well-heated grill pan. If using a charcoal grill, wait until the coals are covered with gray ash. Lightly oil the grill or pan using a paper towel and tongs — this will prevent sticking. Place the fillets skin-side down (if applicable) and grill for 3-4 minutes without moving them, until the edges start to turn opaque and grill marks appear.

Ingredients: Cod fillet, Rapeseed oil
The best is a cast iron grill pan or a grill with a minimum grate diameter of 30 cm. Use tongs and a spatula for flipping. Do not flip the fish too early — when it easily comes off the grate, it is ready to be turned.
5

Gently flip the fillets to the other side and grill for 2-3 minutes until the meat is opaque and flakes easily with a fork (the center should not be raw). The time depends on the thickness of the fillets — for 2 cm thickness, the total time is about 6-7 minutes. If you are using skin, the first side (skin side down) may need an extra minute.

Ingredients: Cod fillet
Use a kitchen thermometer — the internal temperature of the cod should be around 60-63°C. If you don't have a thermometer, check with a fork: the flesh should easily flake and be opaque.

Finishing and serving

6

Place a thin slice of butter (if using) on the hot fillets and let it melt. Drizzle the fish with an extra teaspoon of lemon juice and sprinkle with a bit of fresh dill and parsley for decoration. Serve immediately to maintain the contrast of the warm fish and fresh herbs.

Ingredients: Butter, Lemon, Dill, Parsley
Use a small teaspoon to drizzle the juice and a spatula to transfer the fillets to the plate. Additionally, you can add butter to enhance the flavor/texture (optional ingredient).

Serving

7

Serve the cod fillets with young potatoes sprinkled with dill or with blanched asparagus and a portion of pearl barley. Place the fillet centrally on the plate, next to a slice of lemon and a handful of fresh herbs. Serve with squeezed lemon wedges for added aroma.

Ingredients: Cod fillet, Lemon, Dill
Use a large, flat plate for an aesthetic presentation. If you are preparing several portions, keep the already cooked sides in a warm oven (about 80°C) for a short time so they don't cool down before serving.

Fun Fact

💡

Cod was one of the staple fish species in Polish coastal cuisine; in the 19th century, salted cod was widely exported across Europe. Today, fresh cod has become popular in light, herb-based dishes.

Best for

rodzinny obiad lekka kolacja majówka/grill

Tips

🍽️ Serving

Serve immediately after removing from the grill to keep the skin crispy. Pair with sides: young potatoes with dill or pearl barley with butter and chives. For a more pronounced flavor, you can add capers or thinly sliced pickles as a contrast.

🥡 Storage

Store unused cooked fillets in an airtight container in the refrigerator for up to 24 hours. Gently reheat in a pan covered for 2-3 minutes or in the oven at 160°C for 6-8 minutes to avoid drying out. Store raw fillets in the refrigerator for up to 24 hours or freeze.

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