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Cod gratin with aïoli

Prepare
30 mins to 1 hour
Cook
10 to 30 mins
Serve
Serves 2

This is a very quick and easy fish supper to throw together when you want something on the table fast!

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the aïoli

For the cod

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

For the garnish

Method

  1. 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.

  2. 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.

  3. 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.