Roasted Cod Loin with Potatoes and Black Garlic Aioli
A delicacy of Portuguese cuisine, cod is a versatile and tasty fish, perfect for gathering the family and getting out of the routine. And to complete this classic of Portuguese cuisine, we brought another one from French cuisine: the aioli, a sauce composed mainly of garlic, olive oil and egg yolks, which, in addition to being a good accompaniment, can be served as an antipasto on toasted breads.
Ingredients
For the fish we will use:
-
4 pieces of Cod Loin, skinless and cooked in equal parts of water, vegetable stock and dry white wine
-
4 large potatoes cut into rounds
-
8 pieces of black olives
-
1 red onion cut into petals
-
4 sliced garlic cloves
-
Salt to taste
-
1 cup of water
Ingredients for the aioli:
-
2 regular garlic cloves
-
2 egg yolks at room temperature
Preparation Method
- To start preparing the cod, cook the 4 skinless units in equal parts of water, vegetable stock and dry white wine (2 cups of each). After cooking it, set it aside. Set aside in a refractory and add 1 cup of water. With the potatoes already peeled and cut into slices, arrange them in the bottom of the refractory with water and place the cod loins on the slices.
- Place the onions cut into petals, the garlic blades and the olives arranged between the loins, drizzle everything with the oil. Season with salt and ground black pepper to taste. Bake in a preheated oven at 180°C for about 25 minutes.
- While the cod is in the oven, prepare the aioli. In a blender, place the yolks, the 4 cloves of garlic (common and black) and the salt. Beat on medium speed, gradually add the olive oil and the two tablespoons of vinegar until obtaining a homogeneous cream.
- Place the aioli in a small bowl, adjust the salt and season with ground black pepper to taste and stir gently so that the seasoning is incorporated into the cream. With the fish ready, serve the aioli over the cod and enjoy!
