Pan-Seared Cod with Preserved-Lemon Aioli

Name: Pan-Seared Cod with Preserved-Lemon Aioli
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch of cayenne; 680 grams skinless cod fillets; 1 garlic clove, chopped; 4 servings Kosher salt and freshly ground pepper; 237 milliliters mayonnaise; 5 Tbsps extra-virgin olive oil; 1 preserved lemon, peel only, finely chopped (see Note); 1 Tbsp water; 59 milliliters Wondra flour

Pan-Seared Cod with Preserved-Lemon Aioli is a dairy free and pescatarian recipe with 4 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 32g of protein, 61g of fat, and a total of 701 calories. It works well as a pretty expensive main course. If you have mayonnaise, cod fillets, garlic clove, and a few other ingredients on hand, you can make it. To use up the preserved lemon you could follow this main course with the Christmas Stollen Madeleines with Preserved Lemon as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

In a blender, puree the mayonnaise with the preserved lemon, garlic, water, cayenne and 3 tablespoons of the olive oil. Season the aioli with salt and pepper and scrape it into a small bowl.

Ingredients you will need

Preserved Lemon

Salt And Pepper

Mayonnaise

Olive Oil

Ground Cayenne Pepper

Garlic

Aioli

Water

Equipment you will use

Blender

Bowl

In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil. Season the cod fillets with salt and pepper and dust with the flour. Cook the fish over moderately high heat, turning once, until golden on the outside and white throughout, about 10 minutes total.

Ingredients you will need

Salt And Pepper

Cod Fillets

Olive Oil

All Purpose Flour

Fish

Equipment you will use

Frying Pan

Transfer the cod to plates and serve with the lemon aioli.

Ingredients you will need

Aioli

Lemon

Cod

Equipment

Blender

Bowl

Frying Pan

Ingredients

Servings:

1pinch

Pinch of cayenne 680grams

skinless cod fillets 1

garlic clove, chopped 4servings

Kosher salt and freshly ground pepper 237milliliters

mayonnaise 5Tbsps

extra-virgin olive oil 1

preserved lemon, peel only, finely chopped (see Note)1Tbsp

water 59milliliters

Wondra flour

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.