Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Grilled Cod with Green Olive Gremolata

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Grilled Cod with Green Olive Gremolata

    This light supper dish combines a classic gremolata, which is a garnish made from garlic, lemon and parsley, with green olives to add a fruity tang. Cod fillets make a good base for the topping, but you could also use haddock or any other white fish fillets.

    • Preparation time: 15 minutes
    • Cooking time: 13 minutes to 15 minutes
    • Total time: 28 minutes to 30 minutes 30 minutes

    Serves: 4


    • 1 lemon
    • 2 cloves garlic, peeled and chopped
    • ½ pack fresh parsley
    • 100g Waitrose Spanish Pitted Green Olives from a 340g jar, rinsed
    • 50g white breadcrumbs
    • 2 prime cod fillets, each weighing about 350g
    • 100ml hot Joubère Fresh Fish Stock
    • 50g natural yogurt
    • 700g cooked new potatoes
    • 110g bag Waitrose Aromatic Herb Salad
    • ½ tsp salt and freshly ground black pepper


    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. Squeeze the lemon and sprinkle the juice over the fillets, then season.
    3. Place the fish in a large, shallow, ovenproof dish. 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. Drain the fish and place on serving plates. Stir the yogurt into the juices left in the dish and season lightly. Spoon the yogurt sauce over the fish and serve with the new potatoes and salad.

    Your recipe note

    Edit your recipe note

    Cook's tips

    The cooking time will vary slightly depending on the thickness of the fish.

    Pierce the thickest area with the tip of a knife to check that it is cooked, and white and opaque throughout.


    Average user rating

    2 stars