Roast cod with grilled asparagus and a lemon, garlic and parsley sauce Recipe

Golden cod fillet served with seasonal asparagus and served with a light citrus dressing of lemon, parsley and olive oil.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 4.7/5

Les ingrédients

Pour people
  • For the fish
  • Cod steak(s) 150g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Sunflower oil : 2 Tbsp
  • For the vegetables
  • Green asparagus : 24 whole
  • Maldon salt : 3 pinch(es)
  • Olive oil : 2 Tbsp
  • Balsamic vinegar : 1 Tbsp
  • For the vinaigrette
  • Lemon(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Garlic clove(s) : 1 whole
  • Olive oil : 2 Tbsp
  • Maldon salt : 3 pinch(es)
  • Plum tomato(es) : 2 whole
  • For the rest of the recipe
  • New potato(es) : 900 g
  • Fresh thyme : 6 sprig
  • Garlic clove(s) : 8 whole
  • Olive oil : 50 ml
  • Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • For the garnish(es)
  • Chive(s) : 0.5 bunch
  • Chervil : 0.25 bunch
  • Pea shoot(s) : 0.5 bunch


  • 1. FOR THE COD:

    Preheat the oven to 200'C.
    Heat a frying pan until very hot and add a splash of sunflower oil.
    Place the cod carefully in the pan flesh side down and cook until the edges are golden brown. This should take around 3 minutes on a high heat. Transfer to the oven in the pan and finish cooking for another 2 minutes. As the cod comes out of the oven, remove the skin and serve the fish goldne brown side up.


    Preheat a chargrill until very hot.

    Break the asparagus near the base to remove the tough stem and then peel the remaining stalk. Keep the tip intact.

    Lightly oil and season the asparagus and then place onto the hot chargrill. Cook for 2 minutes on one side and then turn over and cook for a further minute. The asparagus should be well charred and still have some bite. Place in a tray and drizzle on a touch more olive oil and a splash of Balsamic vinegar. Cover the tray with foil to keep the asparagus warm.


    Peel the tomatoes. Cut the tomatoes into quarters, remove the seeds and then dice the flesh. Season the tomato dice with Maldon sea salt to extract the juices from the tomato.
    Zest and juice the lemon.
    Peel and finely dice the garlic clove.
    Pick the leaves from the parsley and roughly chop.
    Mix the parsley, tomato, garlic and olive oil together. Add a pinch of lemon zest and a small amount of lemon juice. Taste the vinaigrette at this stag and adjust of necessary.

  • 4. TO SERVE:

    Warm the asparagus through the oven if necessary.

    Place a neat line of asparagus in the centre of the plate and top with the cod. Finish with a generous amount of the vinaigrette.


    Preheat an oven to 190*

    Wash the potatoes, then toss in the seasoning,thyme, olive oil and unshelled garlic cloves

    Roast in the oven for 20-30 minutes until tender.

    Serve on the side of the Cod


    Fill a bowl with iced water.
    Pick the chervil fronds into the water.
    Cut the chives into 3-4 cm batons and add to the bowl.

    To serve, drain the water and mix through the picked pea shoots.

    Serve a clump or 'pousse' of the herb salad on top of each piece of cod.

Chef's tip

«English asparagus are only available for a short season in early Summer.»

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