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Roast cod with chorizo, fennel and saffron aioli

Prepare
less than 30 mins
Cook
1 to 2 hours
Serve
Serves 2

White fish and chorizo combine like a dream. Top them with a saffron aioli for a rich and creamy heaven.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

  • cod
  • olive oil
  • chorizo
  • onions
  • thyme
  • fennel
  • cavolo nero
  • butter

For the saffron aioli

  • potato
  • garlic
  • saffron
  • egg yolk
  • olive oil
  • lemon

Method

  1. Pre-heat the oven to 200C/180C Fan/Gas 6.

  2. To make the aioli, bake the potato for 1 hour. Smash the garlic with the saffron, cooked potato and egg yolk in a pestle and mortar. Slowly add the oil. Finish with the lemon juice and set aside.

  3. Place the cod, flesh side down in olive oil in a frying pan over a medium heat. Cook for 3 minutes. Transfer to the pre-heated oven for around 6–8 minutes, depending on thickness.

  4. Sauté the chorizo, onions and thyme in a little oil over a medium heat, add the fennel, cavolo nero and splash of wine. Stir in the butter and cook for 5 minutes.

  5. Pile the chorizo mix between two plates, spoon over some aioli and top with the cod.