Grilled Cod with Fennel and Brussels Sprouts

Grilled Cod with Fennel and Brussels Sprouts

Try this tasty recipe for grilled cod served with grilled fennel and brussels sprouts: it's a gourmet main course ideal for lunch or dinner.

29 November, 2018
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Cooking Method

serves for


total time

0 HR 40 MIN


Brussels Sprouts
500 g, scored with an 'x' on their underside
2 bulbs
1 red, small, finely chopped
1 clove, finely chopped
50 g, panko
Mozzarella Cheese
50 g, grated
4 thick fillets, skinned and pin-boned
Olive oil
for drizzling
sprigs, for garnishing
To taste
black, freshly ground


  • Parboil the Brussel sprouts in a large saucepan of salted, boiling water until just tender to the tip of a knife, 8-10 minutes. Drain well.
  • Cut the fennel bulbs lengthwise into 1.25 cm | 0.5" thick slices. Reserve the fronds for a garnish.
  • Preheat the grill to hot.
  • Stir together the red onion, garlic, breadcrumbs, and mozzarella with some salt and pepper to taste in a small mixing bowl.
  • Arrange the cod on a grilling tray and pack the breadcrumb mixture onto the fillets.
  • Drizzle with olive oil and season with salt and pepper.
  • Arrange the Brussels sprouts and fennel slices on a separate grilling tray.
  • Drizzle with some olive oil, turn to coat, and season to taste with salt and pepper.
  • Grill the cod for 6-8 minutes until firm to the touch and opaque; the topping should be golden-brown.
  • Remove from the grill and keep warm, covered with aluminium foil.
  • Grill the sprouts and fennel until golden-brown, turning occasionally, 6-8 minutes as well.
  • Remove from the grill and serve alongside the grilled cod.
  • Garnish with fennel and thyme sprigs.

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