Grilled Cod Fish With Boiled Potatoes And Broccoli Recipe

Marinate the cod

Pat the cod fillets dry with paper towels. In a shallow dish, whisk together 2 tbs olive oil, 2 tbs lemon juice, 1 tsp minced garlic, 2 tbs chopped parsley, 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika (if using). Place fillets in the dish and spoon the marinade over them. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat grill

Preheat a grill or grill pan over medium-high heat (about 200–220°C / 400–425°F). Oil the grill grates or brush the pan with a little oil to prevent sticking.

Grill the cod

Place cod fillets on the hot grill (skin side down if skin-on). Grill without moving for 3–5 minutes until the edges start to turn opaque and grill marks form. Carefully flip and cook another 2–4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 60°C (140°F). Cooking time depends on thickness (approx. 8–10 minutes total for 2–2.5 cm / 3/4–1" fillets). Remove from grill and let rest 2 minutes.

Prepare and boil potatoes

Place the potatoes in a medium pot and pour in 1.5 liters of water. Add 1 tablespoon salt. Bring to a rolling boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 12–18 minutes depending on size (smaller baby potatoes will be done sooner).

Drain and finish

When tender, drain the potatoes in a colander and return them to the hot pot for 1 minute to dry off excess moisture. Add 2 tbs unsalted butter and 1 tbs chopped chives or parsley, gently toss to coat. Season with additional salt to taste.

Cook broccoli

Bring about 500 ml water to a boil in a medium saucepan with a steamer basket or just a shallow amount for blanching. Add 400 g broccoli florets and steam for 4–6 minutes until bright green and tender-crisp (or blanch 3 minutes, then plunge into ice water to stop cooking if you prefer very crisp florets).

Season broccoli

Drain broccoli well. Toss with 1 tbs olive oil or butter, 1/2 tsp salt and 1 tsp lemon zest (optional). Keep warm until serving.

Divide boiled potatoes and broccoli among 4 plates. Place a grilled cod fillet on each plate. Spoon any resting juices or an extra drizzle of olive oil over the fish. Sprinkle extra chopped parsley and flaky sea salt if desired, and serve with a lemon wedge on the side.

Timing note: Start boiling potatoes first (they take the longest). While potatoes simmer, marinate the fish and prepare broccoli. Cook broccoli toward the end so it remains bright and tender-crisp, and grill the cod last so it is served hot.