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Grilled cod with chiffonade of sorrel

Time 20 minutes
Yields Serves 4
Grilled cod with chiffonade of sorrel
1

Combine one-fourth cup of the olive oil with the garlic, lemon juice, coriander, salt and pepper in a large bowl.

2

Add the cod. Cover and marinate 1 hour.

3

Cook the filets on an oiled grill until the fish flakes easily with a fork, about 3 to 4 minutes per side.

4

While the fish is grilling, place the chiffonade of sorrel, the tomatoes and the dill in a bowl. Drizzle with the remaining 2 teaspoons of olive oil, sprinkle with salt and pepper to taste and toss.

5

Remove the fish from the grill. Spoon the sorrel mixture on top of the hot filets, allowing the greens to wilt slightly, and serve.


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