Waitrose and Partners
Grilled salad onion gremolata with baked cod & new potatoes

Grilled salad onion gremolata with baked cod & new potatoes

Elly Curshen's recipe uses leftover salad onions, parsley and half a lemon so is great for ensuring nothing goes to waste. It is served with fillets of cod baked in a foil parcel and roasted new potatoes, but he gremolata would work well with all sorts of fish.

0 out of 5 stars(0) Rate this recipe
Gluten freeHealthyLow in saturated fat
  • Serves2 (easily multiplied)
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • PlusPreparation time 15 minutes + cooling


  • 250g baby new potatoes
  • 1 tbsp olive oil
  • 240g pack cod fillets, or similar firm white fish
  • Salad or seasonal greens, to serve (optional)

For the gremolata

  • 5 salad onions, roots trimmed
  • ½ unwaxed lemon, thinly sliced (including skin and rind)
  • 2 clove/s garlic, skins left on
  • 3 tbsp extra virgin olive oil
  • ¼ x 25g pack flat leaf parsley, leaves roughly chopped
  • ½ tbsp red wine vinegar
  • ¼ tsp Cooks’ Ingredients Pul Biber, or a little finely chopped red chilli


  1. Preheat the grill to high. For the gremolata, trim and discard the roots, then cut the salad onions in two, about 10cm from the top (the mostly green part of the salad onions). Put both parts of the salad onions, the lemon slices and garlic into a bowl and add 1 tbsp olive oil. Season and mix so everything is coated.

  2. Spread the mixture over a baking tray in a single layer and grill until the lemons and onions start to char (be careful things don’t burn). Turn everything over and continue to grill until both sides are charred, 6-8 minutes in total. You may need to remove the green salad onion tops earlier, as they cook faster than the rest of the salad onion.

  3. Remove the tray from the grill and let it cool. Peel the garlic (the cloves will easily pop out of their skins) and chop finely. Discard any seeds from the lemon, then finely chop the lemon slices and salad onions.

  4. Scrape everything into a small mixing bowl. Add the parsley, red wine vinegar, pul biber and remaining 2 tbsp olive oil. Taste and adjust the seasoning, ready to serve at room temperature.

  5. Boil the potatoes for 15 minutes, until tender. Meanwhile, preheat the oven to 200ºC, gas mark 6. Drain the potatoes, toss with the 1 tbsp oil and seasoning in a roasting tin, then roast for 20 minutes or until golden and crisp. Season the fish, then bake in a parcel of foil, according to pack instructions. Serve with the potatoes and gremolata and a salad or seasonal greens, if liked.

Cook’s tip

More leftover ideas

1. Cowboy caviar – Finely slice salad onions and combine with a can of (drained) mixed bean salad, sweetcorn, diced red pepper and cherry tomatoes, chopped pickled jalapeños and coriander. Dress with lime juice, honey, chilli, cumin and olive oil. Serve with tortilla chips.

2. Grandma’s egg & onion – Dice hard-boiled eggs and mix with mayo and salad onions, sliced on the diagonal. Season and serve with sliced gherkin on toasted bagels (toasted brioche burger buns also work well).

3. Salad onion soba stir fry – Sauté diced firm tofu until golden, then add garlic, sliced mushrooms and salad onions. Stir fry with soy sauce and sesame oil, then add soba (or your favourite noodles) and sprinkle with toasted sesame seeds.


Typical values per serving when made using specific products in recipe


1,798kJ/ 430kcals



Saturated Fat












Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet