Roasted Cod with Wild Garlic Aioli
Mel
4
25 minutes
15 minutes
380
British
Fish
This roasted cod with wild garlic aioli is a beautifully simple spring dish that lets a few carefully chosen elements do the work. The cod is roasted until just opaque and flaky, then finished with spoonfuls of vivid wild garlic aioli — silky, gently garlicky and fresh rather than overpowering — and you can do as I did and only add the wild garlic oil to half the mayonnaise to create pretty green and white spoonfuls.
Making the wild garlic oil is a small extra step, but one that transforms the dish. It gives the aioli its luminous green colour and soft, rounded flavour, and once made it can be used in countless other ways — drizzled over vegetables, stirred into pasta, spooned over eggs or used as a finishing oil for fish and chicken. It’s the sort of thing you’ll find yourself reaching for again and again throughout the season.
Served simply with roasted new potatoes and a crisp salad, or with steamed greens and a squeeze of lemon, this is food that feels light, nourishing and quietly special — perfect for a spring lunch party.
Why you’ll love making this
The wild garlic oil is worth the effort, giving the aioli a smoother texture, gentler flavour and vibrant green colour.
It’s wonderfully versatile — the oil can be used far beyond this recipe, adding instant flavour to vegetables, pasta, eggs and simple grills.
The dish is refreshingly simple, relying on good ingredients rather than technique.
It pairs effortlessly with everyday sides, from roasted new potatoes to salads or steamed greens.
It feels seasonal and light, ideal for spring lunches or relaxed suppers when you want something fresh but satisfying.
Ingredients
For the Wild Garlic Oil:
- 100g wild garlic leaves
- 500ml light olive oil or neutral oil (rapeseed or sunflower)
For the Wild Garlic Aioli:
- 3 egg yolks
- 1 tsp mustard powder
- 1 tsp white wine vinegar
- 45ml wild garlic oil (as made above)
For the Fish:
- A pinch of salt
- ½ lemon, juice of
- 4 cod loin fillets (or sea bass, bream or trout), skin on
- Olive oil
- A small knob of butter
- Freshly ground black pepper
To Serve:
- Lemon wedges
- Green shoots
- Edible flowers
Directions
Make the wild garlic oil
Wash the wild garlic leaves thoroughly and pat dry. Bring a pan of water to the boil, add the leaves and blanch for 10 seconds, then immediately refresh in iced water. Drain well and squeeze completely dry. Transfer to a blender with the oil and blitz until smooth and vivid green. Strain through a fine sieve or muslin, pressing gently to extract the oil. Store chilled until needed.Make the wild garlic mayonnaise
Place the egg yolks, mustard powder and white wine vinegar into a blender. With the motor running, begin adding the wild garlic oil very slowly, starting with single drops, allowing the mixture to emulsify before continuing. Once thickened, add the oil in a thin, steady stream until you have a smooth, glossy mayonnaise. Season with salt and a squeeze of lemon juice. Refrigerate until ready to use.Cook the fish
Heat a little olive oil and the butter in a non-stick frying pan over a medium heat until foaming. Season the fish lightly, then place it skin-side down into the hot pan. Cook for until the skin is crisp and the flesh looks opaque most of the way through.Finish gently
Turn the fish over, remove the pan from the heat, and allow the residual warmth to finish cooking the fish through. Add a squeeze of lemon and adjust the seasoning if needed.To serve
Place the fish onto warmed plates. Dot the plate with spoonfuls of wild garlic aioli and mayonnaise, then finish with green shoots (I used basil) and edible flowers. Serve immediately.