16 minutes
A light and healthy grilled cod dish with a zesty homemade salsa verde.
Garlic Clove, halved, shoots removed
each
Anchovy Fillet, rinsed
each
Capers, rinsed, chopped
tablespoons
Flat-leaf Parsley Leaves, tightly packed
cups
Cod fillets
0 lb
to taste
to taste
1. Make the Salsa Verde
In a food processor, combine garlic cloves, a pinch of salt, an anchovy fillet, and capers. Blend into a paste. With the processor running, slowly add in the olive oil, then the parsley leaves, until a smooth salsa verde is formed.
2. Prepare and Grill the Cod
Season cod fillets with salt and freshly ground pepper. Brush fillets with olive oil. Preheat the grill. Grill the cod for approximately 3 minutes on each side, until it has a golden sear and flakes easily with a fork.
3. Serve
Plate the grilled cod fillets and generously spoon over the salsa verde before serving.
Start with the freshest fish possible. Look for firm, translucent flesh and a clean, briny smell. If fresh isn't available, high-quality frozen cod is also a good option. Thicker fillets are ideal for grilling as they are less likely to fall apart.
For the salsa verde, balance is key. While making your salsa verde, taste as you go. Adjust salt, acid (usually lemon or vinegar), and herbs (traditionally parsley with optional additions like cilantro or tarragon) to ensure a bright, zesty complement to the fish.
After grilling, let the cod rest for a minute. This allows juices to redistribute within the fish, resulting in a juicier final product.
Ensure your grill is preheated to medium-high heat and well-oiled to prevent the fish from sticking. This is crucial for achieving those beautiful grill marks and a nice, lightly charred flavor.
Place the cod skin-side down first (if the skin has been left on). This helps protect the flesh from the direct heat, keeping it moist and aiding in even cooking. Use a fish spatula for flipping, which offers more flexibility and control.
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