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Roasted Cod with Saffron Aioli Recipe

Roasted Cod with Saffron Aioli Recipe - 4 servings


For the saffron aioli:

2 garlic cloves, peeled

1/4 teaspoon saffron strands

Sea salt, to taste

1 medium egg yolk

200 ml extra virgin olive oil

2 tablespoons lemon juice


For the marinade:

2 tablespoons olive oil

4 garlic cloves, peeled and finely chopped

1 red onion, chopped

1 tablespoon freshly chopped rosemary

2 tablespoons freshly chopped thyme

4-6 sprigs of fresh rosemary

1 lemon, sliced


4 x 175g cod fillets with skin

Freshly cooked vegetables, to serve


Preheat the oven to 180oC/350oF/Gas Mark 4, 10 minutes before cooking. Crush the garlic, saffron and a pinch of salt with the pestle and mortar to form a paste. Place in a blender with the egg yolk and blend for 30 seconds. With the motor running, slowly add the olive oil in a thin, steady stream until the mayonnaise is smooth and thick. Spoon 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 leave to infuse for about 10 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 marinade in the refrigerator for 15-20 minutes.


Bake in the preheated oven for 15-20 minutes, or until the cod is cooked and the flesh flakes easily with a fork. Leave the cod to rest for 1 minute before serving with the saffron aioli and vegetables.

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