Can I replace the cod with another type of fish?

Yes, you can use other firm white fish such as sea bass, pollock, or hake.

Can I also serve the grilled cod with potatoes instead of zucchini?

Yes, you can replace the zucchini with potatoes, for example roasted potatoes or mashed potatoes.

Grilled cod with zucchini and sauce vierge

Name: Grilled cod with zucchini and sauce vierge
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 500 g cod fillet skinless; 1 sprig of fresh lemon thyme; 2 round green and 1 long yellow zucchini, each cut into quarters; Pepper &amp; salt; Garlic powder; 2 tbsp olive oil; Sauce vierge:; 1 large tomato diced; 2 cloves of garlic finely grated; Juice and zest of 1 lemon; 0.5 bunch of basil finely chopped; 0.5 bunch of dill finely chopped; 1 shallot finely chopped; Freshly ground black pepper, sea salt

Favorites

20min

•

Easy

This is such an easy and delicious dish. A beautiful plate full of roasted zucchini and a very juicy piece of cod.

Kitchen must haves

SHOP YOUR MOTHER'S DAY GIFT

A delicious breakfast box full of love, the latest Philips air fryer with steam function, or my handmade knives from Thailand?

Shop Now

Ingredients

What do you need?

Quantity: 4P

500 g cod fillet skinless
1 sprig of fresh lemon thyme
2 round green and 1 long yellow zucchini, each cut into quarters
Pepper & salt
Garlic powder
2 tbsp olive oil

Sauce vierge:
1 large tomato diced
2 cloves of garlic finely grated
Juice and zest of 1 lemon
0.5 bunch of basil finely chopped
0.5 bunch of dill finely chopped
1 shallot finely chopped
Freshly ground black pepper, sea salt

500 g cod fillet skinless
1 sprig of fresh lemon thyme
2 round green and 1 long yellow zucchini, each cut into quarters
Pepper & salt
Garlic powder
2 tbsp olive oil

Preparation method

How do you make this?

Place the cod on a plate, drizzle 1 tbsp of olive oil over it and rub it all over, season both sides with salt and pepper and place it in the center of the roasting tray.

Do the same with the zucchinis.

Rub the wedges with 1 tbsp of olive oil, garlic powder, and salt and pepper, arranging them alongside the cod together with the sprigs of thyme.

Roast everything at 200°C for about 10 minutes.

Meanwhile, prepare the sauce vierge.

Mix everything together and season with salt and pepper.

Divide the fish and vegetables onto the plates and serve with the sauce vierge.

Almost all fresh herbs fit into the sauce vierge, so go wild with it!

Social