Whole Grilled Channel Island Rock Cod Recipe - Sunset Magazine
At the Surfrider, chef Jacob Wetherington wraps local rock cod with olive leaves and foraged bay laurel, and garnishes it with fresh fennel flowers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
Ingredients
- 1 (3-pound) whole rock cod or snapper, gutted and scaled
- olive oil
- 2 lemons, one sliced into 1⁄4-inch rounds, the other cut into wedges
- 1 fennel stalk, leaves attached, chopped into 2-inch pieces
- 2 cloves garlic, sliced
- flaky sea salt
- freshly ground black pepper
- 2 California bay laurel branches (optional)
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