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Roasted Garlic Aioli Baked Fish

For dinner we had Crab Cakes (page 43) and Cocktail Sauce (page 134). I also made a Roasted Garlic Aioli Baked Fish. We had rum babas for dessert.

Roasted Garlic Aioli Baked Fish

I made more aioli than I needed for the fish, so I used the leftovers to make Tartar Sauce (page 21).



  • 1 head garlic, top cut off to expose the cloves

  • EVOO, for drizzling

  • Salt and pepper

  • 2 teaspoons Dijon mustard

  • 2 egg yolks

  • Juice of 1/2 lemon

  • Sprinkle of sea salt

  • 1 cup grapeseed oil or other mild-flavored oil


  • 4 large center-cut cod fillets

  • Rachael Ray Seafood Seasoning or Old Bay seasoning

  • 1 cup panko breadcrumbs

  • 1/4 cup grated Parmigiano-Reggiano cheese


Make the aioli: Preheat the oven to 400°F. Drizzle the garlic with some EVOO and season with salt and pepper. Wrap in foil and roast until tender and caramel in color, about 40 minutes. Remove the garlic but leave the oven on for baking the fish.

In a bowl, whisk together the mustard, egg yolks, lemon juice, and sea salt. Slowly stream in the grapeseed oil, whisking constantly. This is your base mayo.

Squeeze the roasted garlic out of its skins into a bowl and stir together with a little bit of water to make it really, really, really smooth. Stir all of the roasted garlic paste into the mayo.

Prepare the fish: Aggressively season the fish with the seafood seasoning and place on a baking sheet. Slather the fish with some of the aioli. In a small bowl, toss the panko with the Parm. Sprinkle over the fish. Bake until the fish is deeply golden brown on top, 15 to 18 minutes.

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