AÏOLI AND SEAFOOD DELIGHT

For the aïoli sauce

2 egg yolks

4 cloves garlic (I like it strong, but you can add 2 if you prefer a milder version)

120 ml extra virgin olive oil

1 tbsp freshly squeezed lemon juice

Salt and freshly ground black pepper

Crush the garlic with a garlic crusher and transfer to the pestle and mortar. Crush the garlic again to obtain a smooth purée. Transfer to a bowl, add egg yolks and start whisking away, slowly adding the olive oil. When the sauce starts to thicken (like a mayonnaise), add salt, pepper and lemon juice. Alternatively, you can mix everything in a food processor. Blend steadily until a thick sauce starts to form.

For the fish and vegetables:

600-800 grs cod (or any white fish of your choice)

4 carrots (cut in small quarters)

2 large handfuls of cranberry beans (optional)

300 grs French green beans (haricots verts extra-fins – tips cut off)

8 small potatoes

A small handful of parsley to sprinkle

Salt & pepper

Pre-heat your oven 200° celsius.

In an oven proof dish, place the fish – add salt, a drizzle of olive oil and a squeeze of fresh lemon juice. Cook in pre-heated oven for 15 minutes (or until fish is cooked to your taste).

Cook carrots and potatoes in salted boiling water for approx 15 minutes, add the green beans 8 minutes towards the end as they cook faster. Drain and set aside.

Serve the aïoli with the fish with vegetables.

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