Healthy Gourmet Kitchen

Grilled Cod with Smoked Parsley Root Mash

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Grilled Cod with Smoked Parsley Root Mash

Grilled cod with smoked parsley root mash - Rustic feast for outdoor lovers

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50 min.

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Nutritional values

IN FORM and the German Nutrition Society (DGE) have provided this recipe with the logo "Recommended by IN FORM". This logo provides guidance to consumers for a balanced diet. Only healthy recipes that meet all the specified criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here.

Goodbye stomach problems: The Parsley root with its essential oils gives an irritated stomach a soothing charge of rest and relaxation. Cod provides the thyroid gland with plenty of iodine.

If you want to enjoy the dish without much effort, cook the fish in a baking dish in the oven instead of on the grill. You can then use smoked salt for the smoked flavor.

1 serving contains
(Percentage of daily recommendation)
Calorie670 kcal(32 %)
Protein46 g(47 %)
Fat27 g(23 %)
Carbohydrates51 g(34 %)
Sugar added4 g(16 %)
Roughage15.9 g(53 %)
Vitamin A0.4 mg(50 %)
Vitamin D6.1 μg(31 %)
Vitamin E7.8 mg(65 %)
Vitamin K19.7 μg(33 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.4 mg(162 %)
Vitamin B₆1 mg(71 %)
Folate167 μg(56 %)
Pantothenic acid1.3 mg(22 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂13.5 μg(450 %)
Vitamin C109 mg(115 %)
Potassium1,840 mg(46 %)
Calcium361 mg(36 %)
Magnesium196 mg(65 %)
Iron7 mg(47 %)
Iodine425 μg(213 %)
Zinc3.1 mg(39 %)
Saturated fatty acids7 g
Uric acid321 mg
Cholesterol77 mg
Complete sugar23 g


36 ozs parsley roots (10 pieces)
4 Tbsps Canola oil
Iodized salt (With fluoride)
1 organic lime
3 ½ ozs dried Pineapple
1 oz roasted Macadamia Nuts
1 Tbsp Maple syrup
2 Tbsps apple cider vinegar
peppers (From the mill)
1 handful garden herbs (ex. chervil, cress)
4 ozs Heavy cream
22 ozs cod fillets (ready to cook)
½ tsp Mustard seed
1 tsp colorful peppercorns
½ tsp Coriander
1 tsp dried thyme
1 Tbsp butter
16 slices Whole-grain baguette
How healthy are the main ingredients?
Macadamia Nutsapple cider vinegarMaple syrupthymeNutmeg

Kitchen utensils

1 Grill and 1 handful of wood chips for smoking, 1 Zester

Preparation steps


Peel parsley roots and cut lengthwise into slices about 1/2-inch thick. Brush with 2 tablespoons of oil and salt. Grill on a hot grill for about 10 minutes. Place wood chips (soaked according to manufacturer's instructions) in embers and smoke vegetables, covered, for 15 minutes.


In the meantime, wash lime, dab dry, peel peel in fine zest, squeeze out juice. Finely dice pineapple, coarsely chop macadamias. Mix everything with maple syrup, remaining oil, vinegar, salt and pepper. Wash the herbs, shake dry, pluck off the leaves, put some aside, chop the rest finely and add to the sauce.


Remove vegetables from grill and dice. Place in a grill tray with the cooking cream and cook on the grill for a further 10 minutes until soft.


Wash cod, pat dry and cut into 8 pieces. Finely crush mustard seeds, pepper, coriander and thyme in a mortar. Rub the fish with the seasoning mixture and salt and cook on the grill for 6-8 minutes.


Mash parsley roots with butter until chunky and season with salt and freshly grated nutmeg. Arrange on plates with cod, pour sauce over and serve garnished with remaining herbs. Serve with baguette.