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Fillet of cod baked with roasted aubergines and shallots with aioli

Claire Macdonald from Seasonally Scottish
For a taste of the Mediterranean, Claire Macdonald rustles up a tempting trio of flaky cod, roast vegetables and pungent garlicky aioli

Fillet of cod baked with roasted aubergines and shallots with aioli

Method

1. To make the aioli, put the garlic in a small saucepan and cover with water. Bring to the boil and blanche for 1 minute. Drain and transfer to a food processor.

2. Add the egg, the egg yolk, sugar, salt, pepper and Dijon mustard and whiz until smooth.

3. Keep the motor running and add the oils, in a thin steady stream, until the mixture is thick and emulsified.

4. Splash in the vinegar and Tabasco and whiz until smooth.

5. Spoon the aioli into ramekins or one larger bowl and refrigerate until ready to serve.

6. Preheat the oven to 200C/gas 6 and line a roasting tin with baking parchment.

7. Mix the aubergine and shallots together and toss in the olive oil and chilli flakes.

8. Scatter them evenly in the roasting tin and cook for 30-35 minutes, stirring from time to time to ensure that they cook evenly.

9. Transfer the vegetables to a large frying pan over a moderate heat and cook for 2-3 minutes.

10. Press the fish down into the roast vegetables. Cover the pan with a lid, and continue to cook for 10-15 minutes, until flaky but moist in the centre.

11. Serve the fish and vegetables straight from the pan, and hand round the garlicky aioli as an accompaniment.

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Serves: 6

Prep: 50 min
Cook: 55 min

Ingredients

For the aioli

2 large garlic cloves
1 whole egg
1 egg yolk
1/2 tsp caster sugar
2 tsp Dijon mustard
150ml extra virgin olive oil
150ml light olive oil
1-2 tsp wine vinegar
2 tsp Tabasco
freshly ground salt and pepper

For the fish and vegetables

4 large Aubergines, cut into 5cm chunks
24 small Shallots, peeled
6 tbsp extra virgin olive oil
1 tsp dried chilli flakes
6x170g cod fillets, skinned and pin boned
freshly ground salt and pepper