Baked Fish with Basil Mayo

Cook time 25 minutes
Servings 4


4 x 180g thick, centre cut pieces of blue eye cod, skin on

2 small garlic cloves

1 bunch of basil, stalk removed plus extra to garnish

2 egg yolks

2 tsp Dijon mustard

250ml grapeseed oil

Juice of 1/2 lemon

2 tbsp Extra Virgin Olive Oil

400g green beans, top and tailed

1 cup of frozen baby peas

1 punnet of cherry tomatoes

¼ cup slivered almonds

Salt and pepper

Baked Fish with Basil Mayo


Preheat the oven to 180°C.

For the aioli, place the garlic and salt into a mortar and pestle and pound until a sticky paste forms. Now add the basil leaves and pound again until bruised.

In a large bowl or using a stick blender, whisk together the egg yolks, mustard and a pinch of salt. Whisking constantly, slowly drizzle in the grapeseed oil, gradually adding more once it begins to emulsify and thicken. Adjust the seasoning, add the lemon juice and fold through the garlic and basil mixture. If too thick add a 2-3 tablespoons of water.

Bring a large pot of salted water to the boil. Add the beans and peas and bring back to the boil before straining. Pour into a large baking tray or dish and add the tomatoes and almonds. Drizzle over a tablespoon of extra virgin olive oil and toss with your hands. Drizzle the remaining extra virgin olive oil over the fish and and season with salt and pepper. Arrange on top of vegetables, skin side up. Roast in the oven for 12-15 minutes (depending on the thickness of your fish, it may need a little more or less time in the oven)

To serve, remove fish from the oven and add dollops of basil mayo on top of fish with a few extra sprigs of basil.