This post is made in partnership with Seafood from Norway

As the summer season slowly winds down and routines pick up again, the days are still warm and inviting for bright dishes best cooked and enjoyed outdoors. That’s where this Quick-Cured Grilled Cod comes in. Norwegian cod with its lean, white meat is a versatile fish, which makes it perfect for grilling. Grilled cherry tomatoes compliment the cod and a salad featuring green beans and peas in a sour cream and mustard sauce adds a creamy freshness. Of course, an easy homemade herb butter drizzled on top completes the meal.

Cod from Norway is arguably the most important fish to Norwegian culture. It’s wild caught and abundant. Some even say that the abundance of cod in Norwegian waters is the reason the country became populated as people followed cod stocks for food thousands of years ago. It’s also mild in flavor with a rich, flaky texture making it an ideal pairing with bright acidic flavors, like tomatoes.  

Prior to grilling the cod, I like to do a quick cure of salt and sugar. This transforms the texture of the fish, resulting in firmer filets which flake off in hearty chunks when eaten, similar to that of halibut. The salt and sugar also provide a wonderful robust flavor to the cod, meaning no seasoning is required when grilling the fish.  

There are a few elements to this dish, but together they make the most delightful meal of flavors, textures, and colors that celebrates the versatility of cod and the summer season.

Quick-Cured Grilled Cod and Tomatoes with Herb Butter and Creamy Green Bean and Pea Salad

Serves 4

For the cod:

• 1 tablespoon salt
• 1 tablespoon granulated sugar
• 4 boneless and skinless Norwegian cod filets
• Olive oil

For the creamy green bean and pea salad:

• 1 cup (125 g) fresh green beans
• 1 cup (125 g) frozen peas
• ½ cup (120 ml) sour cream
• 1 tablespoon wholegrain mustard
• 1 tablespoon chopped parsley

For the grilled tomatoes:

• 20 cherry tomatoes
• 4 wooden grill skewers, soaked prior
• Olive oil
• Salt and pepper

For the herb butter:

• ½ cup (112 g) lightly salted butter, softened at room temperature
• 2 tablespoons of chopped herbs such as parsley, chives, and dill
• ¼ teaspoon lemon zest
• Juice from ½ lemon

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In a small bowl, combine the salt and granulated sugar. Place the cod filets in a baking dish, and sprinkle half of the salt mixture on top, rubbing it into the filets. Turn the filets over and add the remaining salt mixture, spreading it until the filets are covered. Cover and refrigerate for 45 minutes to 1 hour. Rinse the filets under cold running water to remove all of the salt mixture then pat dry with paper towels. Brush both sides of the filets with oil.

While the cod is curing, prepare the creamy green bean and pea salad by blanching the green beans and frozen peas. Wash and trim the green beans then cut into ½-inch (1 ¼ cm) pieces. Have a large bowl of ice water nearby. Bring a large saucepan of water to a boil and add 1 tablespoon salt. Add the green beans, and boil for 3 to 5 minutes or until tender and crisp. Using a slotted spoon, transfer the green beans to the ice water and let rest for about 1 minute. Transfer the green beans to a clean tea towel to dry. Repeat the blanching process with the peas. Using the same saucepan, cook the peas for 2 minutes. Transfer them to the ice water to cool for 1 minute. Drain the peas and place on a clean tea towel to dry.

In a large bowl, add the green beans, peas, sour cream, wholegrain mustard, and chopped parsley, and stir to combine. Set aside.

For the herb butter, in a small bowl, combine the butter, herbs, lemon zest and juice. Set aside.

Prepare the tomatoes by washing and drying them. Put 5 tomatoes onto each skewer then brush the tomatoes with olive oil, and season with salt and pepper.

Preheat the grill to medium-high heat. To prevent the cod from sticking to the grates, brush vegetable oil over the grates. Place the cod filets over indirect heat and cook for 3 to 5 minutes per side or until the flesh is opaque and flakes easily when pierced with a fork.

While the cod is cooking, add the tomato skewers to the grill and cook for 3 to 4 minutes, turning often, until somewhat charred with the skin bursting but still keeping shape.  

Melt the herb butter in a skillet over the grill.  

To serve, divide the green bean and pea salad among 4 plates and place the grilled cod on top. Remove the tomatoes from the skewers and serve alongside the cod. Drizzle a good amount of the melted herb butter over the filets. Garnish with fresh herbs and serve immediately.

For more seafood inspiration, try these recipes.