Grilled Stockfish with Lemon and Thyme

Method

Brush the stockfish fillet with olive oil. Season with salt and freshly ground pepper.
Grill the stockfish with the skin side down on high heat for about 10 minutes.
Cut the lemon in half and grill with the cut side down.
Turn the fish over, reduce the heat, and brush with more good olive oil. Then top with fresh thyme, a light sprinkle of Maldon salt.
Grill the stockfish fillet for 5 minutes until it flakes easily. It is ready (approx. 50-55°C).
Transfer the fish to a serving platter, squeeze the grilled lemon over, and serve with the following accompaniments.

Zucchini spaghetti

Wash the zucchini thoroughly.
Cut into thin strips using a mandoline or a sharp knife.
Remove the core of the zucchini.
Then cut into thin spaghetti-like strips, and season with Maldon salt, lime juice, and olive oil.
Garnish with fresh herbs and wild garlic shoots.

Marinated tomatoes with basil

Wash and halve the tomatoes. Arrange them evenly on a serving platter. Season with good olive oil and salt.
Garnish and cover the tomatoes with fresh basil and a few drops of lemon.

Golden potatoes with wild garlic

Wash the potatoes thoroughly. Boil them in well-salted water until almost tender.
Make a flavorful pesto from wild garlic, sunflower oil, salt, and pepper in a blender.
Toss the boiled potatoes with the wild garlic pesto and serve alongside the grilled stockfish. The potatoes can be served cold or gently warmed on the grill before serving.

Browned butter with capers and parsley

Melt the butter in a saucepan over medium heat until it turns nut brown. Remove from heat.
Add finely chopped parsley and small capers.
Adjust seasoning with a little more salt and freshly squeezed lemon juice as needed.