Thursday, March 23, 2017

Black Cod with Roasted Eggplant and Lemon Aioli

Black Cod with Roasted Eggplant and Lemon Aioli
Serves: 4

Ingredients:
For the aioli:
1 c. paleo mayo
1/4 tsp. Dijon mustard
2 Tbsp. fresh lemon juice
1/2 tsp. grated lemon zest

For the eggplant:
1 large Italian eggplant (about 2 lbs.)
1/3 c. olive oil, plus extra for drizzling
salt and pepper
2 Tbsp. fresh lemon juice

2 (6-ounce black cod fillets) with skin
salt and pepper
6 ripe California Mission figs, halved
1/2 c. toasted pine nuts

Instructions:
For the aioli:
Mix all of the ingredients together and set aside.

For the eggplant:
Preheat the oven to 400 degrees. Cut the eggplant in half lengthwise through the stem. Using a sharp knife, lightly score the flesh side of each half in a diamond pattern, about 1/2 inch deep. This will help release some of the moisture as the eggplant cooks so the flesh roasts evenly. Drizzle with olive oil and salt and pepper. Place cut-side down on roasting pan and roast for 25 to 30 minutes, until it's very soft.

When done, remove from the oven and use a large spoon to scoop out the flesh and place it in a large mixing bowl, discarding the skins. Season well with more salt and pepper, and add the lemon juice and 1/3 c. of olive oil. Use a potato masher to mash the eggplant pulp until it's combined with the oil but not completely smooth.

For the fish:
Heat a large saute pan over high heat and coat with olive oil. Season the cod fillets with salt and pepper and place in the pan, skin side down. Sear for 7 or 8 minutes, pressing the fillets with the back of a spatula to crisp the skin. Remove the pan from the heat, and flip the fish to cook on the residual heat for 1 minute.

To serve:
Spoon some eggplant on each plate and top with the cod, halved figs, and toasted pine nuts. Dot with the aioli.

Notes: We haven't tried this yet.

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