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Member recipe

Grilled Cod & Olive Gremolata

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Serves 4

Icelandic cod fillets, served with buttered steamed new potatoes and a herb salad.

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  • 1 lemon
  • 2 cloves garlic, peeled and chopped
  • ½ small packet flat-leafed parsley
  • 100g Spanish pitted green olives, rinsed
  • 50g white breadcrumbs
  • *2 cod fillets, each weighing about 350g
  • 100ml hot fish stock
  • 50g natural yogurt
  • ½ tsp salt and freshly ground black pepper
  • *Ingredients from Loch Fyne Shop


    1. 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.
    2. Cut the cod fillets in half to make 4 even-sized pieces and place in a large, shallow, ovenproof dish.
    3. 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.
    4. 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.

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