Roasted Cod with Seasonal Vegetable Medley and Roasted Garlic Aioli
Prep time: 20 minutes
Cook time: 35 minutes
- Prep time: 20 minutes
- Cook time: 35 minutes
- ⅓ pound Asparagus, ends trimmed
- ⅓ pound Broccoli, cut into small florets
- ⅓ pound Green Beans, ends trimmed
- 3 tbs Olive Oil
- 2 clove Garlic, grated finely
- to taste Kosher Salt
- to taste Pepper
- 12 oz Cod fillet
- 2 tsp Fresh dill, chopped
- 2 tsp Parsley, chopped
- 2 ea Lemons
- ½ tsp Kosher Salt
- ½ tsp Freshly ground black pepper
- ½ ea Small bulb of garlic
- ½ tbs Olive oil
- 1 ea Egg yolk
- 1 pinch Kosher salt
- 1 pinch Freshly ground black pepper
- 1 tsp Lemon juice
- ½ cup Olive oil
For the vegetables
Preheat the oven to 400 F and line two baking sheets with parchment paper.
Toss your prepped vegetables with the olive oil, and grated garlic. Then season with salt and pepper.
Set aside the asparagus, and spread only the broccoli florets and the green beans in a single layer on one sheet pan, and place in the oven. Roast for 10 minutes.
When the ten minutes are up, stir the vegetables and add the asparagus to the baking sheet. Place back in the oven and roast for another 6-8 minutes or until everything is cooked through.
For the fish
Preheat the oven to 400 F.
Slice one lemon into thin slices and juice the other lemon over the cod fillet.
Mix together the dill, parsley, salt and pepper. Rub into the cod.
Place half of the lemon slices on the bottom of a baking sheet and place the cod fillets on top. Drizzle the oil over the cod and top with the remaining lemon slices.
Roast for 10-12 minutes or until cooked through.
For the aioli
Preheat the oven to 400F.
Cut the top off of your half head of garlic and place in a small ramekin, cut side up. Pour the olive oil over cut top. Cover with foil and place in the oven and roast for 25-35 minutes or until the garlic is soft.
Once cooked and cooled, pinch cooked garlic out of each clove.
In a food processor, place roasted garlic, egg yolk, salt, pepper and lemon juice. Process the mixture until smooth.
Extremely slowly, dribble oil into the processor with the motor running. Adjust salt and pepper to taste.
Serve at room temperature. This aioli may be kept 5-7 days in the refrigerator.
Top the roasted vegetables with half of the cod fillet, and garnish with the garlic aioli!
~You could use this same technique on almost any vegetable, including squash, tomatoes, potatoes, peppers, cauliflower, etc. However, cooking times will vary depending on the size and density of the vegetable!
~Your aioli can also be flavored with other things, like hot sauce, spices, or fresh herbs.
~Salmon or sea bass would also work great with this technique, though cooking times will vary based on the thickness of your fillet.