Torskrygg med grillad citrus, parmachips och grön pesto.
Approx. 4 people
700 g cod back filet
2 halved lemons
1 fennel, cut into four pieces
1 whole fresh garlic, split into
1 packet of Parma ham
Salt and pepper
Brush the fennel, lemon and garlic with olive oil. Salt, pepper and grill for about 5 minutes until they have a fine colour. Season the cod pieces and place them together with the grilled vegetables in greaseproof paper. Fold in the edges properly. BBQ on indirect heat, i.e. to the side of the embers, about 20 minutes. Have the BBQ at about 100-125 °C. Grill the Parma ham on indirect heat on grill foil for about 15 minutes and leave to dry to crisps on kitchen paper.
The packet can also be grilled in the oven at 175 °C for about 20 min.