Cod gratin with aïoli

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the aïoli

4 garlic cloves, roughly chopped
3 free-range egg yolks
1 lemon, juice only
300ml/10fl oz olive oil
salt and freshly ground black pepper

For the cod

300g/10½oz piece of thick fresh cod, skin on, pin bones removed
2 tbsp olive oil

For the garnish

2 tbsp olive oil
2 long red peppers, deseeded and thinly sliced
1 garlic clove, roughly chopped
70g/2½oz baby spinach
1 tbsp sherry vinegar
1 tbsp Moscatel vinegar

Method

To make the aïoli, blitz the garlic, egg yolks, lemon and a pinch of salt in a food processor. Slowly pour in the oil to emulsify, making sure each drop is incorporated before adding more. Taste and season with salt and pepper.
To make the cod, salt the cod lightly and leave for 30 minutes to firm up. Preheat the grill to a medium heat. Pat the cod dry. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. This will take around 2–3 minutes.
To make the garnish, heat the oil in a frying pan and sauté the peppers and garlic until caramelised and soft. Add the spinach and cook until wilted, then finish with the vinegars. Season and serve with the grilled cod, cut in half and skin removed.

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