Fish Fish & Seafood Gluten-Free Grill Main Dish Potatoes Valentine's Day

Plank Grilled Cod on Potato Galette

By Mike Kerslake

This two part recipe is perfect for a nice family dinner. Shakin’ The Tree is great on grilled cod or another type of firm fish and really brings a fresh flavor to this dish. The potatoes that the fish are served on absorb some of the delicious juices and bring everything together wonderfully!



Print Recipe
  • 2 loins of Cod or other firm-fleshed fish
  • Generous sprinkle of Dizzy Pig® Shakin’ the Tree lemon pepper seasoning
  • 1 soaked plank of cedar, maple, apple, or cherry wood
  • Lemon slices, for garnish

For the galette:

  • 1 or 2 russet potatoes, sliced very thin
  • 1 or 2 Tbsp pork fat/bacon drippings



Make the galette

  1. Melt 1 Tbsp or so of pork fat or bacon drippings in a cast iron pan about 8” diameter.
  2. Place on medium heat and tile slices of potato in spiral, adding more pork fat, salt and pepper between the layers, until you have 2-3 layers.
  3. Let sizzle on medium heat as you do layering and then place a sheet of parchment paper and tin foil, followed by a smaller pan (or equivalent weight) on top of the potatoes.
  4. Remove from stove and place on grill over 350°F heat.
  5. Let go for approx 35-45 mins to create crust and sear.

Make the cod

  1. About 15 minutes before the potatoes are done, place cod loins on soaked plank and place on cooker over 350-400°F direct fire.
  2. Watch for flare-ups and cook until opaque and firm. You can squirt lemon/lime juice on fish for flavouring at this point as well.


  1. When potatoes are well crusted and cooked through, remove from cooker, invert on plate so crusted side is up. Slide onto serving platter.
  2. Bank finished fish loins on galette. Season with lemon or lime zest or more Dizzy Pig Shakin’ the Tree rub if desired.
  3. Spoon Dizzy Pig Fajita-ish Roasted Corn Salsa onto fish loin fillets. Garnish with parsley or cilantro if desired.