Cod gratin with aïoli recipe
 This is a very quick and easy fish supper to throw together when you want something on the table fast! 4 garlic cloves, roughly chopped 3 free-range egg yolks 1 lemon, juice only 300ml/10fl oz olive oil salt and freshly ground black pepper 4 garlic cloves, roughly chopped 3 free-range egg yolks 1 lemon, juice only 300ml/10fl oz olive oil salt and freshly ground black pepper 300g/10½oz piece of thick fresh cod, skin on, pin bones removed2 tbsp olive oil 300g/10½oz piece of thick fresh cod, skin on, pin bones removed 2 tbsp olive oil 2 tbsp olive oil2 long red peppers, deseeded and thinly sliced1 garlic clove, roughly chopped 70g/2½oz baby spinach 1 tbsp sherry vinegar1 tbsp Moscatel vinegar 2 tbsp olive oil 2 long red peppers, deseeded and thinly sliced 1 garlic clove, roughly chopped 70g/2½oz baby spinach 1 tbsp sherry vinegar 1 tbsp Moscatel vinegar Method To make the aïoli, blitz the garlic, egg yolks, lemon and a pinch of salt in a food processor. Slowly pour in the oil to emulsify, making sure each drop is incorporated before adding more. Taste and season with salt and pepper. To make the cod, salt the cod lightly and leave for 30 minutes to firm up. Preheat the grill to a medium heat. Pat the cod dry. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. This will take around 2–3 minutes.To make the garnish, heat the oil in a frying pan and sauté the peppers and garlic until caramelised and soft. Add the spinach and cook until wilted, then finish with the vinegars. Season and serve with the grilled cod, cut in half and skin removed. To make the aïoli, blitz the garlic, egg yolks, lemon and a pinch of salt in a food processor. Slowly pour in the oil to emulsify, making sure each drop is incorporated before adding more. Taste and season with salt and pepper. To make the aïoli, blitz the garlic, egg yolks, lemon and a pinch of salt in a food processor. Slowly pour in the oil to emulsify, making sure each drop is incorporated before adding more. Taste and season with salt and pepper. To make the cod, salt the cod lightly and leave for 30 minutes to firm up. Preheat the grill to a medium heat. Pat the cod dry. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. This will take around 2–3 minutes. To make the cod, salt the cod lightly and leave for 30 minutes to firm up. Preheat the grill to a medium heat. Pat the cod dry. Heat a frying pan over a medium heat, add the oil and fry the cod on the skin side for 6 minutes. Spread the aïoli in a thick layer over the top of the cod and put under the grill until blistered. This will take around 2–3 minutes. To make the garnish, heat the oil in a frying pan and sauté the peppers and garlic until caramelised and soft. Add the spinach and cook until wilted, then finish with the vinegars. Season and serve with the grilled cod, cut in half and skin removed. To make the garnish, heat the oil in a frying pan and sauté the peppers and garlic until caramelised and soft. Add the spinach and cook until wilted, then finish with the vinegars. Season and serve with the grilled cod, cut in half and skin removed.