Recipe for: Grilled cod on parsley puree with crispy bacon and lemon sauce - photo 1
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Recipe for: Grilled cod on parsley puree with crispy bacon and lemon sauce

Spicy Valentine's Day Grilling Main dishes 60 min Medium 0 views ~54.88 PLN - (0)
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Description

Delicate cod fillets with distinct grill marks served on a velvety puree of parsley root and potato, accompanied by crispy bacon and a creamy lemon sauce. The dish combines the summer touch of grilling with the warming character of root vegetables and bacon, making it elegant yet cozy — perfect for a candlelit Valentine's dinner. It is recommended to serve with a light arugula or young spinach salad and a slice of lemon. Visually: the white flesh of the fish with brown grilled stripes, the light puree with green accents of dill, and golden bacon — an appetizing contrast of textures and flavors.

Ingredients Used

Ingredients (14)

Servings:
4
  • Cod 600 g
  • Smoked bacon 200 g
  • Potatoes 2.7 pcs (~400 g)
  • Butter 80 g
  • Milk 100 ml
  • Rapeseed oil 15 g
  • Garlic 2 clove (~10 g)
  • Lemon 1.3 pcs (~100 g)
  • Sour cream 100 g
  • 🌿 Spices
  • Parsley 400 g
  • Salt 6 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Sugar 5 g
  • Dill 1.5 bunch (~30 g)
💰 Estimated dish cost: ~54.88 PLN (13.72 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash and dry the cod fillets with a paper towel. Check for bones — if you find any, remove them with tweezers. Peel the parsley root and potatoes; cut them into even pieces about 2-3 cm to ensure they cook evenly. Finely chop the dill (if using). Squeeze the juice from the lemon and carefully grate a thin layer of zest, avoiding the white part.

Ingredients: Cod, Parsley, Lemon, Dill
Use a cutting board and a sharp knife to chop the vegetables; a manual juicer is useful for squeezing the lemon. Drying the fish is crucial — moisture makes it difficult to achieve nice grill marks.

Bacon

2

In a large cold skillet, lay the bacon slices in a single layer. Place over medium heat and fry for 6-10 minutes, turning every 2-3 minutes, until the bacon is golden and very crispy. Transfer to a paper towel to drain excess fat, and keep the fat from the skillet (it will be useful for flavoring the puree).

Ingredients: Smoked bacon
Use a cast iron or steel pan; start frying in a cold pan — this helps the fat render evenly. A paper towel on a plate is best for draining.

Puree

3

Place the chopped potatoes and parsley in a pot, cover with cold water so that the water covers the vegetables by about 1 cm. Add 3 g of salt (half of the salt planned). Bring to a boil over high heat, then reduce to medium/low and cook for 15-20 minutes, until the vegetables are tender (check with a fork — it should go in easily). Drain thoroughly, keeping some steam for a moment to avoid excess water.

Ingredients: Parsley, Salt
Use a medium pot with a lid; check the softness with a fork in the largest piece — if it goes in easily, the vegetables are ready. Do not leave the vegetables on the hot plate without draining, as they will soak up water.
4

Transfer the hot vegetables back to the pot or a large bowl. Add butter (50 g from 80 g) and warm milk gradually, starting with 50 ml, and mash with a potato masher or blend with an immersion blender until the puree is smooth and creamy. If it is too thick, add more milk by the tablespoon. Season with the remaining salt and 1 pinch of pepper. The consistency should be smooth, slightly fluffy, not watery.

Ingredients: Butter, Milk, Black pepper, Salt
Use a potato masher for a chunkier puree or an immersion blender for a velvety consistency. Add milk gradually to avoid thinning the puree too much.

Lemon sauce

5

In a small pan, heat 10 g of butter over medium heat. Add finely chopped garlic (10 g) and sauté for 20-30 seconds until it starts to smell (be careful not to brown it). Pour in the cream (100 ml) and gently bring to a boil, then reduce the heat. Add the juice of half a lemon (about 30-40 g) and a bit of grated zest. Whisk for 2-3 minutes, the sauce should thicken slightly. Taste, if it's too sour — add a little sugar (max 5 g). Season with salt and pepper to taste.

Ingredients: Butter, Garlic, Sour cream, Lemon, Sugar, Salt, Black pepper
Use a small saucepan and a silicone whisk; keep the heat on low/medium to prevent the cream from curdling. If the sauce starts to separate, remove the pan from the heat and whisk vigorously.

Preparing cod for grilling

6

Brush the cod fillets with a little canola oil (15 g divided into portions), lightly salt (the rest of the salt), and sprinkle with freshly ground pepper on both sides. If you are using the skin, gently score the skin in a few places with a knife to prevent it from curling on the grill.

Ingredients: Cod, Rapeseed oil, Salt, Black pepper
Use a silicone brush to evenly coat with oil. The dried fish will soon catch nice grill marks more easily.

Grilling cod

7

Preheat the grill or grill pan to high heat — it should be very hot so that the fish immediately gets a nice crust. Place the fillets on the grill and cook for 2-3 minutes on one side without moving them to achieve dark grill marks. Carefully flip with a spatula and grill for another 2-3 minutes, until the flesh becomes opaque and easily flakes with a fork. The time may vary depending on the thickness of the fillet — check the center: it should be opaque and gently flake apart.

Ingredients: Cod
Use a metal spatula to flip the fish or long tongs; do not turn it frequently. If you are using a thermometer, the internal temperature should be around 56-58°C.

Final finishing of the puree

8

To the puree, add 30 g of butter (the remaining part) and mix vigorously for 30 seconds to achieve smoothness and shine. Add 1/3 of the chopped dill (if using) and gently mix. Taste and season with a pinch of salt and pepper if needed.

Ingredients: Butter, Dill, Salt, Black pepper
Add the butter at the end, when the puree is hot — this way the butter will melt beautifully and emulsify the puree.

Assembly and serving

9

On a warm plate, place a portion of puree (about 150 g per person). Gently place the grilled cod fillet on the puree. Arrange two slices of crispy bacon next to the fish. Drizzle the fish with a spoonful of warm lemon sauce (about 20-30 ml per portion). Garnish with the remaining dill and a slice of lemon.

Ingredients: Parsley, Cod, Smoked bacon, Sour cream, Lemon, Dill
Use a large kitchen spoon to shape the puree and a small teaspoon to drizzle the sauce for an elegant look. Serve the dish immediately — the fish loses quality when it cools down.

Final Tips

10

If you are preparing in advance: the puree can be cooked until it is ready to be mashed and warmed over low heat with a piece of butter just before serving; you can fry the bacon in advance and briefly reheat it in the oven (180°C, 4-5 minutes) just before serving to regain its crispiness. Keep the sauce warm in a water bath, do not cook it for too long.

Ingredients: Butter, Sour cream, Smoked bacon
For reheating the puree, use a low temperature and stir every few minutes to prevent sticking. The sauce can be blended if you want an ultra-smooth consistency.

Fun Fact

💡

Parsley puree is a traditional use of root vegetables in Polish cuisine; parsley was once valued not only for its flavor but also for its warming properties on cooler days.

Best for

Walentynki Romantyczna kolacja Letnie grillowanie

Tips

🍽️ Serving

Serve immediately after grilling, while the cod is still juicy. A light arugula and citrus salad or a glass of dry white wine (e.g., riesling) pairs well with the dish. For a contrast in textures, add crispy potato chips or a few toasted walnuts.

🥡 Storage

Store leftovers separately: fish in the fridge for up to 24 hours in a tightly sealed container; puree and sauce in separate containers for up to 48 hours. Heat the puree over low heat with a little milk, gently warm the sauce, and it's best to consume the fish cold or briefly reheat it in the oven (160°C, 5-7 minutes) — be careful, as it can dry out.

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