Pat the fillets dry, place them on the plank, and sprinkle with a little “The Winner steaks it all – Lemon Style” seasoning. Halve the lemon.
Grill the wooden plank with the fish over indirect medium heat until the desired doneness is reached; ideally, the core temperature should be around 53–55°C.
Briefly char the lemon halves over direct heat, then squeeze them over the cod. Garnish the fillets with sprouts or cress and serve.
The tender fish pairs perfectly with the flavors of “The Winner steaks it all – Lemon Style” and the subtle smokiness of the grilling plank. The lightly roasted lemon and fresh sprouts add an extra kick.
