Grilled Cod with Turnip Puree and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together in just 45 minutes, making it perfect for a weeknight dinner that feels special. Grilled cod is incredibly mild and flaky, letting the earthy sweetness of turnip puree shine through, while crispy sage leaves add a wonderful textural contrast. Turnips are packed with vitamin C and fiber, so you're getting something truly nourishing alongside this restaurant quality meal. The best part is how simple it all is to pull off at home with basic pantry staples. Fresh lemon brightens everything up beautifully, and the whole thing feels fancy enough to impress guests without any fussy techniques required.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 1½ poundsturnips(peeled and cubed)
- 12fresh sage leaves
- 4 tablespoonsunsalted butter(divided)
- 3garlic cloves(minced)
- 237 mlvegetable broth
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt(divided)
- ½ teaspoonblack pepper(divided)
- 1lemon(halved)
- 4thyme sprigs
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and oil the grates well to prevent sticking.
Tip: If using a gas grill, preheat for 10 minutes; for charcoal, wait until coals are evenly heated.
- 2
Boil the cubed turnips in salted water for 12-15 minutes until fork-tender. Drain and set aside.
Tip: Cut the turnips into uniform pieces so they cook evenly.
- 3
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the sliced shallot and minced garlic, sautéing for 2 minutes until fragrant but not browned.
Tip: Keep the heat moderate to avoid burning the garlic, which will make it bitter.
- 4
Return the cooked turnips to the skillet with the shallot-garlic mixture. Pour in the vegetable broth and simmer for 3 minutes to infuse flavors.
Tip: The broth helps create a creamier texture for the puree.
- 5
Transfer the turnip mixture to a blender or use an immersion blender to puree until smooth. Season with half the salt and pepper.
Tip: For a chunkier texture, mash by hand with a potato masher instead of blending.
- 6
Pat the cod fillets dry with paper towels and brush both sides with olive oil. Season the skin side with remaining salt and pepper.
Tip: Drying the fish ensures a better sear and prevents the skin from sticking to the grill.
- 7
Place cod fillets skin-side down on the grill. Place a thyme sprig and a lemon half on each fillet. Grill for 4-5 minutes without moving, until the skin is crispy and releases easily.
Tip: Resist the urge to flip—the longer the skin stays on the grill, the crispier it becomes.
- 8
Carefully flip the fillets and grill for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The internal temperature should reach 145°F for perfectly cooked cod.
- 9
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat until it turns golden brown and smells nutty, about 3-4 minutes. Add the sage leaves and fry for 30 seconds until crispy.
Tip: Watch the brown butter carefully—it can burn quickly once it begins to darken.
- 10
Spoon the turnip puree onto each plate. Top with a grilled cod fillet skin-side up, and drizzle with the brown butter and crispy sage. Serve immediately.
Tip: Serve with a squeeze of fresh lemon juice for brightness.
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