Cod Gratin

Good Pair Days (Roos Michels) -
  • 300g fresh cod, skin on, bones removed
  • 2 tbsp olive oil
  • For the garnish
  • 2 tbsp olive oil
  • 2 long red capsicum, deseeded and thinly sliced
  • 1 chopped garlic clove
  • 70g baby spinach
  • 1 tbsp sherry vinegar
  • 1 tbsp white wine vinegar
  • Aioli
  • Lightly salt the cod and leave it for 30 mins to firm up. Preheat the grill, pat the cod dry, and heat a frying pan with a little oil. Fry the cod, skin-side down, for 6 mins, then spread plenty of aioli over the top of the cod and grill until blistered - 3 mins should do the trick.
  • Make your garnish by frying the capsicum and garlic until nicely softened and slightly coloured. Add the spinach, cook until wilted, then finish with the vinegars. Season well and serve with the grilled cod, cut in half and with the skin removed.
30 mins
2 serving