ROASTED COD WITH SAFFRON AIOLI

Preparation Method :

• Preheat oven to 190°C/ 375°F/Gas Mark 5, 10-15 minutes before cooking.
• The Saffron Aioli: Place the garlic paste in a blender with the egg yolk and blend for about half a minute.
• With the motor running, slowly add the olive oil in a thin, steady stream until the mayonnaise is smooth and thick.
• Spoon it into a small bowl and stir in the lemon juice. Cover and leave in the refrigerator until required.
• Combine the olive oil, garlic, red onion, rosemary and thyme for the marinade and allow to infuse for about 10-15 minutes.
• Place the sprigs of rosemary and slices of lemon in the bottom of a lightly oiled roasting tin. Add the cod, skin-side up.
• Pour over the prepared marinade and leave to marinate in the refrigerator for about half an hour.
• Bake it in the preheated oven for 15-17 minutes or until the cod is cooked and the flesh flakes easily with a fork.
• Serve with the saffron aioli and vegetables.