Lemon Cod

Soak the wooden plank (e.g., cedar) for 30–60 minutes. Set up the grill for indirect, medium heat (about 160–180°C).

Pat the cod fillets dry and remove any bones if necessary. Place them on the plank and lightly sprinkle with "The Winner Steaks it All – Lemon Style". Cut the lemon in half.

Toast the empty plank directly for 1–2 minutes until it just starts to smoke. Move it to the indirect zone and place the fillets on top.

Cook over indirect heat until your preferred doneness is reached – core temperature 53–55 °C (medium rare and juicy). Depending on thickness, about 10–18 minutes. Keep the lid closed as much as possible.

Briefly grill the lemon halves directly, then squeeze them over the cod. Top with sprouts or cress; add a few flakes of salt and a touch of olive oil or butter if desired.

Lift straight from the plank onto the plate – pairs perfectly with grilled vegetables, potatoes, or a light salad.

- Never leave the plank unattended; if flames appear, briefly spray with water.
- Oven alternative: Bake on a tray (without the plank) at 180 °C top/bottom heat for 12–18 minutes; finish by briefly grilling (top heat) and adding a splash of lemon juice.
- Flavor upgrade: Add a bit of lemon zest or chopped dill to the fish before cooking.