Grilled Cod with Fennel

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If using a grill pan indoors, ensure it's screaming hot before adding fish.

2. 2

   Place fennel halves on a cutting board and toss with 2 tablespoons of olive oil, salt, and pepper. Set aside.

   Tip: Cut fennel halves into 2-inch thick planks if you prefer easier handling on the grill.

3. 3

   Pat cod fillets dry with paper towels and brush both sides with 1 tablespoon of olive oil. Season generously with salt and pepper.

   Tip: Dry fish ensures better browning and prevents sticking to the grill.

4. 4

   Place fennel on the grill and cook for 5-6 minutes per side until golden and tender, then transfer to a warm plate.

   Tip: Fennel should develop caramelized edges while remaining slightly firm in the center.

5. 5

   Grill cod fillets skin-side down for 4-5 minutes until the skin crisps, then carefully flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

   Tip: Avoid moving the fish too early; let it develop a crust for better flavor and texture.

6. 6

   While the fish cooks, whisk together the remaining 1 tablespoon olive oil, lemon juice, minced garlic, dill, parsley, and lemon zest in a small bowl.

   Tip: This herb sauce can be made ahead and warmed gently just before serving.

7. 7

   Arrange the grilled fennel on serving plates and top each with a cod fillet, skin-side up.

   Tip: The warm fish will help the herb oil meld beautifully with the fennel.

8. 8

   Drizzle the lemon-herb sauce over the cod and fennel, garnish with reserved fennel fronds, and serve immediately.

   Tip: Fresh fennel fronds add a delicate anise flavor and an elegant visual touch.