Roasted Cod with Wild Garlic Aioli
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
British
Servings
4
Prep Time
25 minutes
Cook Time
15 minutes
Calories
380
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
-
100g wild garlic leaves
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500ml light olive oil or neutral oil (rapeseed or sunflower)
-
3 egg yolks
-
1 tsp mustard powder
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1 tsp white wine vinegar
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45ml wild garlic oil (as made above)
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A pinch of salt
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½ lemon, juice of
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4 cod loin fillets (or sea bass, bream or trout), skin on
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Olive oil
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A small knob of butter
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Freshly ground black pepper
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Lemon wedges
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Green shoots
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Edible flowers
For the Wild Garlic Oil:
For the Wild Garlic Aioli:
For the Fish:
To Serve:
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.
Recipe Note
Wild garlic aioli:
The aioli will keep for up to 24 hours in the fridge in a sealed container. Bring it back to cool room temperature before serving for the best flavour and texture.
Wild garlic oil:
The oil will keep for up to 5 days refrigerated. Store in a clean, airtight jar and always use a clean spoon. Discard if the colour dulls or the aroma fades.
Food safety:
Because the oil contains fresh leaves, it should always be kept chilled and not stored at room temperature.
Using the oil elsewhere:
Drizzle over roasted vegetables, spoon over grilled fish or chicken, stir into warm pasta, or finish soups and risottos just before serving.
Make ahead:
Preparing the oil and aioli in advance makes this an ideal low-effort dish for entertaining — the fish can be cooked just before serving.
Serving suggestions:
This pairs beautifully with roasted new potatoes, steamed greens or a crisp salad dressed simply with lemon.
Troubleshooting
If the aioli splits:
Start again with a fresh egg yolk in a clean blender, then slowly blend in the split mixture a little at a time until it emulsifies.
If the aioli is too thick:
Loosen with a teaspoon or two of cold water or lemon juice, blending briefly.
If the flavour is too strong:
Add a spoonful of plain Greek yoghurt or a little more oil to soften it.
If the colour isn’t vibrant:
Make sure the wild garlic leaves are blanched briefly and refreshed in ice water before blending into the oil — this locks in the green colour.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 380
- Carbs
- 2 grams
- 1%
- Cholesterol
- 165 milligrams
- 55%
- Fat
- 32 grams
- 46%
- Fiber
- 0 grams
- 0%
- Protein
- 26 grams
- 52%
- Saturated Fat
- 5 grams
- 25%
- Sugar
- 0.5 grams
- 1%