Cedar Wrapped Cod with preserved Lemon

Cod and cedar work incredibly well with these vibrant Moroccan flavors.

Serves – 2
Total Time – 25 minutes

Tip – Preserved lemons take just a few minutes to make but need several weeks before they are ready to use. They can then be kept refrigerated for several months and are a great way to extend the use of squeezed lemons.


For the preserved Lemons

  • 2 Lemons
  • Kosher Salt to cover

For the Cod

  • Cedar Grilling Wraps
  • 2 tsp Ground Cumin
  • 2 Tbsp Flat leaf Parsley, chopped
  • 2 Garlic Cloves, minced
  • 2 Tbsp Preserved Lemon rind, chopped


  1. This can be done at least 3 weeks in advance (it’s worth it). Cut the lemons from top to bottom but leave them intact at one end.
  2. Place the lemons in a clean jar and press down very firmly to release the juices.
  3. Fill the jar with salt to cover and top with a little water so that the lemons are completely covered. Give jar a good shake, seal and refrigerate until ready to use.
  4. Preheat a grill or oven to 425°F and soak the grilling wrap in hot water for at least 5 minutes.
  5. Chop a few tablespoons of the preserved lemon rind and set the rest aside for later use.
  6. Combine the cumin, parsley, garlic and chopped lemon rind in a mixing bowl.
  7. Generously cover each piece of fish with the mixture and place on the plank.
  8. Set the wrapped fish on the grill or in the oven, cook for 15 minutes or to an internal temperature of 125°F.
  9. Serve immediately.
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