Grilled Cod with Fennel and Brussels Sprouts

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.

November 29, 2018

Cooking Method

serves for

4

total time

0 HR 40 MIN

ingredients

Brussels sprouts
500 g, scored with an 'x' on their underside
Fennel
2 bulbs
Onion
1 red, small, finely chopped
Garlic
1 clove, finely chopped
Bread crumbs
50 g, panko
Mozzarella
50 g, grated
Cod
4 thick fillets, skinned and pin-boned
Olive oil
for drizzling
Thyme
sprigs, for garnishing
salt
To taste
Pepper
black, freshly ground

Preparation

  • 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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