CookEat Recipe
Gently Grilled Salt Cod
Desalted cod cooked gently on an oiled support to retain moisture, with olive oil, pepper and optional rosemary.
Method
Steps
Step 1
Gather the ingredients: 600 g ready-desalted salt cod, drained weight; 3 tablespoons olive oil; Black pepper; A few small rosemary sprigs, optional.
Step 2
Use ready-desalted salt cod kept at 4°C or colder. If starting with dried salted cod, first desalinate it in cold water in the refrigerator according to its supplier’s instructions, allowing that variable time separately. Remove loose bones, pat dry and divide into four portions.
Step 3
Prepare a covered grill for low indirect heat, about 160–180°C. Set a small shallow metal tray lined with food-grade foil over the unlit or cooler zone and brush with 1 tablespoon oil. The tray replaces the historical greased paper support; keep paper away from flames.
Step 4
Lay the cod on the oiled foil, drizzle with the remaining oil and season with pepper. Add the few optional rosemary sprigs. Close the lid and cook gently for about 15–25 minutes, depending on thickness, until moist and opaque and at least 70°C in the thickest flesh. Spoon over the collected oil and juices once or twice; do not expose the fish to a fierce direct flame.
Step 5
Lift carefully onto warm plates and serve with the cooking juices, removing any bones while eating. Rosemary may be omitted without replacement.
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