Roast cod with chorizo, fennel and saffron aioli
White fish and chorizo combine like a dream. Top them with a saffron aioli for a rich and creamy heaven.
For the saffron aioli
Pre-heat the oven to 200C/180C Fan/Gas 6.
To make the aioli, bake the potato for 1 hour. Smash the garlic with the saffron, cooked potato and egg yolk in a pestle and mortar. Slowly add the oil. Finish with the lemon juice and set aside.
Place the cod, flesh side down in olive oil in a frying pan over a medium heat. Cook for 3 minutes. Transfer to the pre-heated oven for around 6–8 minutes, depending on thickness.
Sauté the chorizo, onions and thyme in a little oil over a medium heat, add the fennel, cavolo nero and splash of wine. Stir in the butter and cook for 5 minutes.
Pile the chorizo mix between two plates, spoon over some aioli and top with the cod.