GRILLED COD & OLIVE GREMOLATA
Icelandic cod fillets, served with buttered steamed new potatoes and a herb salad.
Provided by dubhglais
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Grate the zest from the lemon and place in a food processor or blender with the garlic, parsley, olives and a little seasoning. Blend lightly to make a chunky paste, then gently mix in the breadcrumbs. Preheat the grill to its highest setting.
- Cut the cod fillets in half to make 4 even-sized pieces and place in a large, shallow, ovenproof dish.
- Squeeze the lemon juice over the fillets, then season well. Grill for 5 minutes or until the fish has turned opaque. Carefully turn the fish using a fish slice, add the stock and grill for a further 5 minutes.
- Spread the gremolata mixture over the fish and grill for a further 3-4 minutes, until the topping is beginning to colour. Lift the cod fillets from the dish and place on a warmed serving plate. Stir the yogurt into the juices left in the dish and spoon the yogurt sauce over the fish and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love