Grilled Salted Cod

Pearly white flesh that flakes into large petals, marked by the heat of the grill. Lemon acidity and sharp garlic wake up the richness of the desalted cod.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 814
• Protein: 126 g
• Carbs: 1 g
• Fat: 30 g

Ingredients

• 800 g Salted cod ( desalted and patted dry )
• 100 ml Extra virgin olive oil ( for marinade and finishing )
• 2 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Citrus limon (L.) Burm. f. ( cut into wedges )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Desalting

   Place the cod in a large volume of cold water, skin side up. Change the water every 6 hours for 24 to 36 hours. The flesh should become supple and lose its excess salt.

2. Drying and trimming

   Thoroughly pat the fillets dry with a clean cloth. Moisture would prevent proper searing. Cut into large, even portions.

3. Grilling

   Oil the grill and the fish. Place the cod on a very hot grill. Do not move it until dark grill marks appear and the flesh releases naturally. Flip gently.

4. Final seasoning

   Drizzle with raw olive oil, sprinkle with minced garlic, chopped parsley, and ground pepper. Serve with lemon wedges.

Chef's tips

• Never salt the water or the fish; cod retains a perfect natural salinity even after desalting.
• If the fish sticks to the grill, it hasn't seared enough yet. Be patient.
• Use top-quality olive oil; it's what binds all the flavors together at the end.

Storage

Best eaten immediately. Leftovers can be flaked cold into a salad with potatoes the next day.