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Grilled Cod with Sautéed Cabbage & Dill
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Emil Bertilsson

Emil Bertilsson

Grilled Cod with Sautéed Cabbage & Dill

2w 1h 35m

This is an extremely easy dish but amazing when you nail it!

  • Transfer 1 bunch of dill flowers to a clean glass jar with lid

    Step 0
  • Pour 500 ml of white wine vinegar into the jar. Refrigerate for 2w until infused. The dill flower vinegar is ready

    Step 1
  • Remove the outer leaves of 1 cabbage head. Quarter it and remove the core

    Step 2
  • Roughly chop it and separate the leaves

    Step 3
  • Melt 200 g of butter in a saucepan over medium heat

    Step 4
  • Cook the butter until very light brown, stirring continuously. Remove from the heat

    Step 5
  • Add 1 tbsp of fish sauce and 1 tbsp of miso. Whisk until combined. The miso glaze is ready

    Step 6
  • Prepare the grill with charcoal and light it

    Step 7
  • Pat dry 1 fillet of cod with a paper towel

    Step 8
  • Run the knife between the flesh and the skin from tail to head, while pulling the skin in the opposite direction. Flip and trim any remaining skin

    Step 9
  • Cut the cod into 1.5 in pieces

    Step 10
  • Turn the cod pieces on their sides and insert 2 metal skewers in each piece

    Step 11
  • Transfer the cod to a tray, and generously brush the miso glaze on all sides

    Step 12
  • Melt 2 tbsp of butter in a skillet over medium heat

    Step 13
  • Sautée a large handful of cabbage until it starts to soften

    Step 14
  • Add 3 tbsp of the dill flower vinegar and stir

    Step 15
  • Season with salt to taste

    Step 16
  • Add 2 tbsp of butter. Mix and cook until the butter has melted

    Step 17
  • Add 2 tbsp of water, remove from heat and stir. Repeat the process with the remaining cabbage. The sautéed cabbage with dill flower vinegar is ready

    Step 18
  • Grill the cod pieces on both sides until lightly charred and slightly firm to the touch. The grilled cod with miso glaze is ready

    Step 19
  • Divide the sautéed cabbage onto 6 plates

    Step 20
  • Garnish with dill flowers to taste and top with a cod filet, removing the skewers. The grilled cod with sautéed cabbage & dill is ready

    Step 21
  • Enjoy it while sipping a fresh cocktail!

    Step 22

Yield 6 portions

  • Dill Flower

    Dill Flower

    to garnish

Dill Flower Vinegar

  • Dill Flower

    Dill Flower

    1 bunch
  • White Wine Vinegar

    White Wine Vinegar

    500 ml

Sautéed Cabbage with Dill Flower Vinegar

  • Cabbage

    Cabbage

    1 head
  • Butter

    Butter

    ¼ cup
  • Salt

    Salt

    to taste
  • Water

    Water

    1 cup

Miso Glaze

  • Miso

    Miso

    1 tbsp
  • Fish Sauce

    Fish Sauce

    1 tbsp
  • Butter

    Butter

    200 g

Grilled Cod with Miso Glaze

  • Codfish

    Codfish

    1 fillet
  • Charcoal

    Charcoal

    as needed

Equipment

  • Whisk

    Whisk

  • Metal Skewer

    Metal Skewer

  • Brush

    Brush

  • Grill

    Grill

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