Fillet of Cod Baked with Roasted Aubergines and Shallots with Aioli

For a taste of the Mediterranean, Claire Macdonald rustles up a tempting trio of flaky cod, roast vegetables and pungent garlicky aioli
By Claire Macdonald
Fillet of Cod Baked with Roasted Aubergines and Shallots with Aioli
  • Rating:
  • Serves: 6
  • Cook Time: 55 minutes
  • Prep Time: 50 minutes
  • Effort: easy


For the aioli

  • 2 large cloves garlic
  • 1 whole eggs
  • 1 egg yolk
  • 1/2 tsp caster sugar
  • 2 tsp Dijon mustard
  • 150 ml extra virgin olive oil
  • 150 ml light olive oil
  • 1-2 tsp white wine vinegar
  • 2 tsp tabasco
  • freshly ground salt and black 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 red chilli flakes
  • 6x170 g cod fillets, skinned and pin boned
  • freshly ground salt and black pepper


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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