Grilled cod cheek combines two pleasures: the crispy skin from strong contact with heat and the juicy flakes inside. Bathed in a green parsley and garlic sauce—thickened with the cod's own gelatin—it's a northern classic that seems simple but hides the art of not overcooking.
The high heat of the griddle toasts the cod cheek's skin, making it crispy, while the inside maintains its characteristic trembling texture. The green sauce on top adds freshness and color.
Ingredients
- 500g extra desalted cod cheek (we use Clean Extra Desalted Cod Cheek - 900g)
- Olive oil
- Green sauce: 1 large bunch of parsley, 1 clove of garlic, 100 ml olive oil, 1 tablespoon Jerez vinegar, salt
Step-by-step preparation
- Green sauce Blend the parsley with garlic, oil, vinegar, and salt. It doesn't need to be perfectly smooth—a little texture is better.
- Grill Heat a griddle or cast-iron pan over high heat. Pat the cod cheeks dry with paper. Brush with oil. Place skin-side down. Cook for 4-5 minutes without moving until the skin is crispy and golden.
- Flip Carefully flip. Lower the heat to medium. Cook for 3 more minutes. The inside should tremble when touched.
- Serve Place on a plate with the crispy skin facing up. Generously spoon green sauce over it.
Buy it at BacalaloClean Extra Desalted Cod Cheek - 900g€44.90 · 24-48h refrigerated delivery →Frequently Asked Questions
Skin up or down on the griddle?
First, skin down, pressing gently so it lies flat and crisps. Then, just a quick turn on the other side to avoid drying out the flakes.
How does the green sauce thicken without flour?
By shaking the pan back and forth, allowing the cod's gelatin and oil to emulsify, just like in a pil-pil but with parsley and garlic.
What is the ideal thickness for cod cheek?
A cod cheek of about 3-4 cm holds up well on the griddle without drying out, allowing the skin to brown while the inside remains juicy.
