Smoked Cod Loin with Lemon and Dill | Smoke & Soil

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Smoked Cod Loin with Lemon and Dill — recipe

Recipes

BBQ

Everyday BBQ

Clean eating

Smoked Cod Loin with Lemon and Dill

A delicate and smoky cod loin, gently cooked on the barbecue and seasoned with fresh lemon and dill. A simple yet elegant main course.

Prep: 15 minCook: 20 min4 servingsMedium

Serves:

4

Ingredients

about 180g each

zest and juice

chopped

to taste

freshly ground, to taste

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smokeandsoil.com/recipes/smoked-cod-loin-with-lemon-and-dill

Smoked Cod Loin with Lemon and Dill

by L Field

Prep

15 min

Cook

20 min

Total

35 min

Serves

4

Level

Medium

Method

BBQ

Ingredients

Ingredients

4 filletsCod Loinabout 180g each

1Lemonzest and juice

1 tbspDillchopped

1 tbspOlive Oil

Saltto taste

Black Pepperfreshly ground, to taste

Health Notes

Cod is an excellent source of lean protein and omega-3 fatty acids.

Notes

Ensure your smoking wood is smouldering, not burning, for the best flavour.
A digital thermometer is the most reliable way to check the cod is cooked perfectly.

Seasonal Variations

Try using other white fish like haddock or pollock.
Swap dill for other soft herbs like parsley or chives.

Nutrition (per serving, estimate)

350

kcal

50g

protein

5g

carbs

15g

fat

Values are estimates and vary with portion size and preparation.

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Date cooked

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Quick Reference

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4
Difficulty: Medium
Method: BBQ

Tags

BBQ friendlyWeeknightSummerClean Eating

Equipment

tool

Cutting Board

A good cutting board is an essential tool for any home BBQ enthusiast who values clean, efficient, and safe food preparation. At Smoke & Soil, we believe in cooking that honours the ingredients and the process. Using a quality cutting board helps protect your knives, maintains hygiene standards, and speeds up prep work. Wood and high-grade food-safe plastic boards are the best choices as they provide a forgiving surface that keeps knives sharp and resists deep scoring where bacteria can hide. Avoid glass or marble boards as they dull knives instantly and offer no grip. Separation of boards for raw meat and vegetables is not just a recommendation but a necessity to prevent cross-contamination. This fits perfectly with our ethos of clean whole-food cooking over fire, where every step matters to deliver a safe and flavoursome result. If space or budget limits you to one board, wash it thoroughly with hot soapy water and sanitise between uses. Stability is another often overlooked factor. A damp tea towel underneath your board stops it sliding around, making chopping safer and more precise. Maintaining your cutting board is straightforward but crucial. Wooden boards need regular oiling with food-grade mineral oil to prevent drying, cracking, and warping. This also helps repel moisture and food particles. Plastic boards should be replaced when heavily scored as deep grooves can harbour bacteria. Investing time in proper care ensures your cutting board remains a reliable partner in your BBQ journey, reflecting the Smoke & Soil commitment to everyday quality and thoughtful cooking practices.

grill

Offset Smoker

An offset smoker is a serious piece of kit for anyone committed to the craft of BBQ. It demands patience and attention but rewards you with deep, complex flavours and that unmistakable bark that only real wood smoke can produce. This equipment fits perfectly with the Smoke & Soil ethos because it encourages a connection to the fire and the ingredients. It’s not about shortcuts or gimmicks. Instead, it’s about understanding how wood, smoke, heat, and time transform simple, seasonal produce into something extraordinary. Using an offset smoker means embracing the rhythm of low and slow cooking. You need to manage the fire carefully, balancing the heat from the firebox so it circulates through the cook chamber evenly. This takes practice but is essential for developing the right texture and smoke penetration. It’s also an opportunity to work with homegrown or seasonal ingredients in a way that respects their natural qualities. The patience required teaches you to trust the process rather than rushing to open the chamber and check. Practically, start small and build your confidence. Use smaller splits of wood rather than large logs to get a clean, steady burn. Position your meat thoughtfully, with the thickest end closest to the firebox and rotate halfway through cooking to ensure even heat distribution. Resist the temptation to open the cook chamber frequently as this causes heat and smoke loss. Instead, rely on a good thermometer and your senses. The offset smoker is a tool that rewards respect and care, perfectly aligned with the no-nonsense, grounded approach Smoke & Soil stands for.

grill

Kettle BBQ

The kettle BBQ is the quintessential all-rounder for British back gardens and patios. Its design allows it to function as both a direct grill and a convection oven, making it incredibly versatile for everyday BBQs. At Smoke & Soil, we value equipment that supports clean, whole-food cooking over fire and the kettle fits perfectly into this ethos. Its ability to maintain steady temperatures with the lid closed means you can slow-cook seasonal vegetables or roast joints with ease, while opening the lid transforms it into a classic open-flame grill for quick searing. Understanding how to control airflow through the vents is crucial to mastering the kettle BBQ. The bottom vents regulate oxygen to the coals, controlling heat intensity, while the top vent manages smoke and temperature by allowing hot air to escape. This simple but effective system lets you create two-zone setups for different cooking methods simultaneously. For example, sear your meat over direct heat then move it to the cooler side for gentle finishing. This flexibility is why the kettle remains the go-to cooker for both beginners and seasoned pitmasters. Practical use of the kettle BBQ means respecting its strengths and limitations. Always wait until the coals are fully ashed over and glowing before adding food, ensuring consistent heat and avoiding flare-ups. Resist the temptation to spread coals evenly across the base; instead, bank them to one side for indirect cooking options. Using the lid properly turns your grill into an oven, locking in moisture and flavour. This approach aligns with Smoke & Soil’s no-nonsense philosophy: get the fundamentals right, work with the fire, and let your ingredients shine.

tool

Fish Spatula

The fish spatula is a quietly essential tool that deserves a spot in every home cook's kit, especially for those who take their BBQ and fire-cooking seriously. Its design is deceptively simple: a long, thin, slightly flexible blade with a slotted surface that allows juices and fats to drain away. This makes it perfect for handling delicate proteins such as fish or eggs without tearing or breaking them apart. At Smoke & Soil, we value tools that enhance the natural flavours and textures of whole foods, and the fish spatula fits this ethos perfectly by enabling gentle, precise handling over direct heat. Beyond fish, this spatula excels at flipping vegetables, pancakes, and even delicate items like omelettes or crepes. Its flexibility allows it to slide effortlessly under food, making it far superior to rigid turners that risk damaging the surface of your ingredients or sticking stubbornly. Using the fish spatula encourages patience and respect for the cooking process: if the food resists lifting, it usually means it needs a little longer to develop a proper crust or release naturally. This approach aligns with our no-bullshit philosophy of cooking with intention and care, not rushing or forcing the process. Practically, the fish spatula is a versatile multitasker in the kitchen and at the BBQ. It helps maintain the integrity of your ingredients while giving you control over the cooking surface. It is a tool that rewards understanding and technique, not just brute force. Investing in a quality fish spatula with a thin, flexible edge will elevate your everyday cooking and bring out the best in your seasonal, homegrown produce and proteins. It is a small but mighty piece of kit that embodies the clean, whole-food approach we champion at Smoke & Soil.

tool

Long Tongs

Long tongs are an essential tool for anyone serious about fire cooking and BBQ. They provide the reach and control necessary to handle food and coals safely over open flames or hot grills. At Smoke & Soil, we believe in equipment that lasts and performs without fuss. Investing in a quality pair of long tongs means you avoid the frustration and hazards of using inadequate tools. They allow you to turn meat gently, move embers with precision, and handle vegetables without bruising or damage. This fits perfectly with our ethos of clean, whole-food cooking where the integrity of ingredients is respected. Using long tongs correctly is about finesse as much as function. Avoid the common mistake of gripping too tightly and crushing your meat, which squeezes out precious juices and ruins texture. Instead, think of the tongs as an extension of your hand, applying just enough pressure to hold and turn food confidently. Their length keeps your hands safe from heat and flare-ups, which is vital for a calm, controlled cooking process. The ability to move coals or embers also means you can manage your fire with ease, maintaining the right temperature zones for indirect or direct cooking. Practicality is key. Look for stainless steel models with a good locking mechanism for storage. This prevents the spring from bending or loosening over time. A well-made pair will be dishwasher-safe, but regular checks on the hinge tension ensure they stay responsive and reliable. Long tongs are not just a tool, they are a partner in your BBQ journey, helping you cook with confidence and respect for your ingredients and fire.

Fuel

lumpwood

Lumpwood Charcoal

Techniques

Smoking Clean Smoke vs Dirty Smoke Indirect Heat Cooking Acid Balancing (Fixing Flat Food)

Written by

L Field

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Method

1
Prepare the Cod
Pat the cod loins dry with a paper towel. In a small bowl, mix together the lemon zest, chopped dill, and olive oil. Gently rub the mixture over the cod loins, ensuring they are evenly coated. Season generously with salt and pepper.
2
Smoke the Cod
Place the seasoned cod loins on the cooler side of the preheated barbecue, away from the direct heat. Add your smoking wood to the coals. Close the lid and smoke for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork. The internal temperature should reach 63°C (145°F).
20 min
3
Rest and Serve
Carefully remove the cod from the barbecue and let it rest for a few minutes. Squeeze over the fresh lemon juice before serving. This dish pairs beautifully with a simple green salad or the recommended pea puree.

Notes

Ensure your smoking wood is smouldering, not burning, for the best flavour.
A digital thermometer is the most reliable way to check the cod is cooked perfectly.

Health Notes

Cod is an excellent source of lean protein and omega-3 fatty acids.

Seasonal Variations

Try using other white fish like haddock or pollock.
Swap dill for other soft herbs like parsley or chives.

Nutrition

Per serving (estimate)

350

kcal

50g

protein

5g

carbs

15g

fat

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