Spanish Paprika Cod with Aioli

Ingredients

For 4 servings

• cod fillet20 oz
• potatoes28 oz
• bell pepper2 piece
• red onion1 piece
• mayonnaise6 tbsp
• smoked paprika4 tsp
• garlic8 clove
• lemon1¼ piece
• fresh parsley12 sprig
• olive oil4 tbsp
• salt1 tsp
• black pepper½ tsp

You'll need

oven · sheet pan · skillet · bowl

Method

1. 1

   Preheat oven to 425 F. Cube potatoes and pepper, toss with oil and salt.

   7 min · prep

2. 2

   Roast 22 minutes until the potato edges crisp and the pepper slumps.

   23 min · roast

3. 3

   Stir grated garlic and lemon juice into the mayonnaise for the aioli.

   3 min · prep

4. 4

   Rub cod with smoked paprika, salt and oil.

   3 min · prep

5. 5

   Fry cod 3 minutes per side until the paprika crust darkens.

   7 min · fry

6. 6

   Toss the hot vegetables with raw onion, parsley and a squeeze of lemon.

   4 min · prep

7. 7

   Sit the cod on the warm salad with aioli spooned over.

   2 min · rest