Grilled Cod with Herb Caper Mayonnaise & Fresh Rolls
This elegant coastal dish combines perfectly grilled cod fillets with a sophisticated herb-caper mayonnaise, roasted red onions, and a peppery arugula salad with apple. The cod is cooked low and slow via indirect heat to 62°C, ensuring delicate, flaking flesh while fresh oregano and thyme infuse subtle aromatics. Served alongside warm, freshly baked rolls made from type 00 flour risen for three hours, this meal delivers restaurant-quality results at home. The caper mayonnaise—enriched with Dijon mustard and capers—cuts through the richness of the fish brilliantly. Best suited for entertaining, this dish shines during summer gatherings or weeknight dinners when you want impressive yet approachable cooking. What sets this version apart is the dual-temperature barbecue technique: rolls toast at 240°C while cod cooks gently at 220°C with iGrill monitoring, proving you can juggle multiple components without compromise.
Ingredients
- ⅓ oz fresh yeast, crumbled
- 14 tbsp water, warm
- 1 ½ teaspoon salt, fine
- 2 ½ cups flour, type 00
- 1 egg yolk, raw
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt, fine
- 10 tbsp canola oilolive oil or light vegetable oil1:1neutral fat
mayonnaise base works with any neutral oil
Full guide → - 1 ¾ oz capers
- parsley, chopped
- black pepper, ground
- salt, to taste(optional)
- 4 small red onions, peeled and halved
- 2 handful arugula, rinsed
- fresh dill
- fresh chervil
- 1 apple, grated
- 8 fillet cod, 90g each
- sugar, pinch(optional)
- 2 sprig fresh oregano, whole
- 2 sprig fresh thyme, whole
Instructions
- 1
Dissolve yeast in warm water, add salt and flour, knead until smooth
- 2
Divide dough into eight portions, place on parchment paper, allow to rest for three hours until risen
- 3
Transfer parchment with rolls to pizza stone on grill at indirect heat, bake until golden
- 4
Whisk egg yolk with vinegar, mustard, and salt in a bowl, add oil gradually while stirring until emulsified
- 5
Fold ground capers and chopped parsley into mayonnaise, season with pepper and salt
- 6
Halve red onions, rinse arugula, grate apple, combine in bowl for salad
- 7
Oil a roasting tray, arrange cod fillets, season with salt, pepper, and sugar, scatter fresh oregano and thyme over top
- 8
Set up grill for indirect heat at 425°F, place iGrill probe in one fillet
- 9
Set iGrill to 144°F, place tray with cod on grill in indirect zone, roast red onions five minutes per side in direct heat
- 10
Cook cod until internal temperature reaches 144°F, approximately ten to twelve minutes
- 11
Serve rolls, cod, dressed salad, and caper mayonnaise together
Tips
Smoke the cod by soaking two handfuls of apple wood chips in water for thirty minutes before grilling, then place on hot charcoal side to generate smoke; position cod tray in indirect heat when smoke appears for subtle depth.
Use an instant-read thermometer or iGrill probe inserted into the thickest fillet to nail the 62°C target; cod continues cooking slightly after removal, so pull it at sixty to sixty-one degrees for optimal texture.
Make the caper mayonnaise up to two days ahead; store covered in the refrigerator to develop flavors and simplify service, bringing to room temperature before plating for best presentation.
Good to Know
Caper mayonnaise keeps refrigerated in an airtight container for up to two days. Cooled rolls wrap in foil and refrigerate up to one day; reheat gently before serving. Cooked cod is best consumed immediately but may refrigerate up to one day.
Prepare rolls through first rise up to eight hours ahead, refrigerate, then return to room temperature before final proof and grilling. Make caper mayonnaise up to two days in advance. Prepare salad components separately; toss just before serving.
Plate warm rolls alongside grilled cod fillets. Spoon caper mayonnaise over fish or serve on the side. Arrange herb salad with roasted red onions beside protein. Garnish cod with additional fresh thyme or oregano. Pair with crisp white wine, light lager, or sparkling water.
Common Mistakes
Cook cod at too high temperature to avoid drying; maintain indirect heat at 220°C and monitor probe to reach exactly 62°C for tender, moist flesh.
Emulsify mayonnaise slowly while whisking to avoid breaking; add oil in thin streams rather than pours to create stable, creamy sauce.
Skip the three-hour rise to avoid dense, flat rolls; adequate fermentation develops flavor and produces light, open crumb structure.
Substitutions
mayonnaise base works with any neutral oil
Full guide →slightly less extensible dough
more concentrated; reduce quantity
FAQ
Can I make the mayonnaise without an iGrill or meat thermometer?
Yes. Use an instant-read digital thermometer inserted into the thickest fillet instead. Insert the probe horizontally into the center of the fish and check at the ten-minute mark. Alternatively, gently press the flesh; it should flake easily when fully cooked at 62°C. Visual cues alone risk overcooking.
What if I don't have fresh yeast for the rolls?
Substitute seven grams of instant dry yeast or six grams of rapid-rise yeast. Mix directly with flour; no need to dissolve separately. The rise time may shorten by thirty to sixty minutes, so check dough after two hours instead of waiting the full three hours.
How long does the caper mayonnaise keep, and can I freeze it?
Mayonnaise keeps refrigerated in a sealed container for up to two days; avoid freezing as the emulsion breaks upon thawing. Make fresh for best texture and flavor, or prepare the day before service. If separated, whisk in a fresh egg yolk slowly to reemulsify.