Grenadier is a bit like the European cod very soft in texture, very flaky and in short a bit of a disaster if you try to panfry or steam it. The recipe below is a real winner and is perfect for this slightly wet and fragile flesh. To make it a real winter warmer add some veggies like cauliflower, fennel, beans and pumpkin. Enjoy!

Serves 4


4 200 gm grenadier fish fillets

4 cups of diced pumpkin steamed for 6 minutes

2 cups diced fennel steamed for 3 minutes

2 cups of trimmed green beans steamed for 3 minutes

The green of the fennel (use dill if available)

2-tablespoon of butter or coconut oil if you are lactose intolerant

4 cloves of garlic

1 lemon

Little olive oil

Salt, pepper



Heat your oven to 200 degrees.

Crush the garlic with the side of a knife blade on a chopping board.

Prepare 8 square sized sheets of baking paper lay two on top of each other so you end up with 4 sheets.

Brush the center of each with half the butter, place the fish on it arrange the cooked veggies and fennel green around.

Season with salt and pepper.

Fold the paper over and create a half-moon shaped parcel (use a stapler to hold the paper together if you are not good at folding paper parcels).

Place the four parcels onto a tray and in the oven.

Bake the fish 6-7 minutes than check its cooking stage by poking a little vegetable knife right into the centre of the fish fillet.

Remove it and hold the knife tip against the back of your hand and judge its cooking stage as followed.

“Cold” the fish needs further cooking.

“Warmish to warm” the fish is rare to medium.

“Warm to hot” the fish is medium to well.

“Hot” the fish is well done.

Cook longer if needed and when it reached your desired cooking point remove the parcels and place them onto plates.

Break the paper parcels open and sprinkle with some olive oil, garnish with a lemon wedge and serve.

Note; a quick, easy, clean and always spectacular dish and you can prepare it well in advance (in this case do not salt the fish to avoid releasing meat juices from the fish).


Broccoli Purée:

4 serves


2 – 4 stems broccoli (depending on size)

2 tablespoons butter, use coconut oil if you are lactose intolerant

½ cup double cream

2 tablespoons chopped parsley (use wild garlic if it is available)

Salt and pepper


  • Wash the broccoli, chop it very fine and even.
  • Place placed broccoli with very little (enough to cover the bottom of the pot) of water and butter into a stockpot and bring quickly to the boil.
  • Cook for 3 – 4 minutes.
  • Transfer to a mixer bowl, add the cream, salt and pepper and blend it to a fine purée
  • Transfer the puree back to the stock pot and reheat
  • Add the chopped parsley and serve.