Servings:
Makes 4 servings
Ingredients
- 1 cup mayonnaise
- 1 cup preserved lemon, peel only, finely chopped
- 1 cup garlic clove, chopped
- 1 tablespoon water
- 5 tablespoon extra-virgin olive oil
- 1/4 cup wondra flour
Preparation
Baking Directions:
In a blender, puree the mayonnaise with the preserved lemon, garlic, water, cayenne and 3 tablespoons of the olive oil.
Season the aioli with salt and pepper and scrape it into a small bowl.
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil.
Season the cod fillets with salt and pepper and dust with the flour.
Cook the fish over moderately high heat, turning once, until golden on the outside and white throughout, about 10 minutes total.
Transfer the cod to plates and serve with the lemon aioli.
Tips:
The aioli is creamy and also can be used as a dipping sauce for roasted potatoes.
It can be made up to 4 days in advance.
