Cod With Cherry Tomatoes, Charred Citrus & Aspargus
Prep 10 mins
Total 35 mins
Medium
Serves 4
NOTE: If you are unable to find cod, or prefer a different fish, substitute for another meatier fish such as halibut or salmon.
NOTE: For best output use the flat side of the grill plate, and allow to pre-heat for a minimum of 15 minutes. and use a flat fish slice to gently turn the fish.
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3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
300g
Cherry tomatoes, on the vine
500g
Asparagus, trimmed
2 lemons, cut in half
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
10oz
Cherry tomatoes, on the vine
17oz
Asparagus, trimmed
2 lemons, cut in half
Step 1
On a plate or in a shallow baking dish, combine 2 tablespoons olive oil, garlic, lemon zest, salt and pepper and evenly coat cod fillets in the mixture.
Step 2
In a separate medium bowl, toss the asparagus and tomatoes with
remaining oil and season with salt and pepper.
Step 3
Follow ignition instructions on unit, then use the function dial to select ZONE GRILL and the TEMPERATURE CONTROL dial to set temperature to 190°C. Close the lid to begin preheating (unit will flash the current grill temperature and set grill temperature until preheated). Unit is preheated when set temperature is displayed and unit beeps (after approx. 10-15 minutes).
Step 4
When grill is preheated, lift the lid, and place the cod (skin-side down), asparagus, and lemons flesh side down across the front two gill grates and close the lid.
Step 5
After 5 minutes, lift the lid and gently flip the fish. Place tomatoes on front two grill grates, turn the asparagus and move to the back burner to finish cooking. Flip lemons to see if they have desired level of char, allow them to continue cooking on front burners or move to the back burner to keep warm.
Step 6
Close lid and allow fish and tomatoes to cook for another 5 minutes, using an instead read thermometer check to see if fish has reached desired level of doneness (cooking is complete when internal temperature of fish is 65°C).
Step 7
When cooking is complete remove cod, tomatoes and grilled asparagus, squeezing the grilled lemon over top to serve.
Cod With Cherry Tomatoes, Charred Citrus & Aspargus
Step 1 of 7
On a plate or in a shallow baking dish, combine 2 tablespoons olive oil, garlic, lemon zest, salt and pepper and evenly coat cod fillets in the mixture.
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
300g
Cherry tomatoes, on the vine
500g
Asparagus, trimmed
2 lemons, cut in half
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
10oz
Cherry tomatoes, on the vine
17oz
Asparagus, trimmed
2 lemons, cut in half
Step 2 of 7
In a separate medium bowl, toss the asparagus and tomatoes with
remaining oil and season with salt and pepper.
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
300g
Cherry tomatoes, on the vine
500g
Asparagus, trimmed
2 lemons, cut in half
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
10oz
Cherry tomatoes, on the vine
17oz
Asparagus, trimmed
2 lemons, cut in half
Step 3 of 7
Follow ignition instructions on unit, then use the function dial to select ZONE GRILL and the TEMPERATURE CONTROL dial to set temperature to 190°C. Close the lid to begin preheating (unit will flash the current grill temperature and set grill temperature until preheated). Unit is preheated when set temperature is displayed and unit beeps (after approx. 10-15 minutes).
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
300g
Cherry tomatoes, on the vine
500g
Asparagus, trimmed
2 lemons, cut in half
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
10oz
Cherry tomatoes, on the vine
17oz
Asparagus, trimmed
2 lemons, cut in half
Step 4 of 7
When grill is preheated, lift the lid, and place the cod (skin-side down), asparagus, and lemons flesh side down across the front two gill grates and close the lid.
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
300g
Cherry tomatoes, on the vine
500g
Asparagus, trimmed
2 lemons, cut in half
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
10oz
Cherry tomatoes, on the vine
17oz
Asparagus, trimmed
2 lemons, cut in half
Step 5 of 7
After 5 minutes, lift the lid and gently flip the fish. Place tomatoes on front two grill grates, turn the asparagus and move to the back burner to finish cooking. Flip lemons to see if they have desired level of char, allow them to continue cooking on front burners or move to the back burner to keep warm.
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
300g
Cherry tomatoes, on the vine
500g
Asparagus, trimmed
2 lemons, cut in half
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
10oz
Cherry tomatoes, on the vine
17oz
Asparagus, trimmed
2 lemons, cut in half
Step 6 of 7
Close lid and allow fish and tomatoes to cook for another 5 minutes, using an instead read thermometer check to see if fish has reached desired level of doneness (cooking is complete when internal temperature of fish is 65°C).
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
300g
Cherry tomatoes, on the vine
500g
Asparagus, trimmed
2 lemons, cut in half
3 tbsp
Olive oil, divided
2 tbsp
Crushed garlic
2 tbsp
Lemon zest
Sea salt and ground black pepper, as desired
4 fresh cod loin fillets, 130g each
10oz
Cherry tomatoes, on the vine
17oz
Asparagus, trimmed
2 lemons, cut in half
Step 7 of 7
When cooking is complete remove cod, tomatoes and grilled asparagus, squeezing the grilled lemon over top to serve.
