Lemon-Baked Cod with Aioli and Spring Vegetables

15 min active35 mins totalMakes 2-3 servings
Instructions
We all get into a protein-with-side-and-salad for dinner rut sometimes, which is why this simple dinner is a very tasty breath of fresh air. Simple spring vegetables served with an herb-y aioli (for dipping purposes, naturally) and a quick baked cod make this dinner easy and elegant in equal parts.

Ingredients

1 lb fingerling or other small potatoes

1 lb asparagus, ends snapped off

1 bunch carrots, trimmed and peeled

2-3 heads Little Gem lettuces, quartered

1 lb cod

A few capers

1 tablespoon butter

1 lemon

2 egg yolks

2 cups olive oil

1 clove garlic (optional)

A few tbsp fresh herbs (we used chives & tarragon; basil, sage, parsley, and lovage will also work)

Step 1

Preheat oven to 350°F. Bring a large pot of salted water to a boil; add the potatoes and simmer for 15-20 minutes until just tender. Scoop out and set aside to cool.

Step 2

Use the same pot of water to steam carrots and asparagus; just set a steamer basket in the pot (the water should be just below the basket), cover, and bring back to a boil. Once the pot is visibly full of steam, add the asparagus and carrots. Replace cover and let steam for 5-6 minutes, until veggies are just tender but still quite crisp. Remove and set aside to cool.

Step 3

While potatoes boil, place cod on a parchment-lined baking sheet. Slice a few thin rounds of lemon and lay those on top of the fish with capers, a bit of butter and a pinch of salt. Bake for 15-20 minutes, until flaky and no longer translucent.

Step 4

Crack egg yolks into the bottom of a large mixing bowl. Whisk them together for a few seconds, then (optional) add a clove of garlic ground to a paste. Add a few drops of olive oil and whisk vigorously for another few seconds until it is fully incorporated. Continue to add a very small amount of oil at a time, followed by vigorous whisking, until the mixture starts to thicken and the color turns a pale yellow—it’s OK if you don’t use the full 2 cups of olive oil. Fold in the herbs. The texture should be thick but pourable, rather than stiff. Extra aioli will keep in the fridge, covered, for a few days.

Step 5

We like to make this a bit of a communal feast. Hand everyone a plate and dig in!