Lomos de bacalao con alioli gratinado 
Cod Loins with Gratinated Aioli
The first time I gratinated Aioli with Cod and tasted it, I was amazed. When heated, it creates a perfect blend and a very pleasant flavor in the mouth. For those who love Cod and are trying this for the first time, I think you'll love it.
Cod Loins with Gratinated Aioli
The first time I gratinated Aioli with Cod and tasted it, I was amazed. When heated, it creates a perfect blend and a very pleasant flavor in the mouth. For those who love Cod and are trying this for the first time, I think you'll love it.
Cooking Instructions
- 1
First, to save time, wash the potatoes and, without drying them, place them in a glass bowl covered with plastic wrap. Poke a couple of holes to let the steam escape and microwave for 10 minutes. Afterward, check if the potatoes are soft by poking them. Once soft, place them on a plate to cool, then peel and cut them. Set aside.
- 2
For the sauce, lightly brown the sliced garlic, sauté the julienned onion, add the red bell pepper cut into strips, stir a couple of times, and add the grated tomato. Season with salt and pepper, pour in the half cup of wine, and cook slowly until all the water has evaporated. Blend everything to make a smooth sauce. Set aside.
- 3
Coat the cod in flour and fry at a relatively high temperature. It should be golden on the outside and almost cooked inside. Remove and, in the same pan, fry the green pepper cut into pieces.
- 4
In a blender, combine all the ingredients for the aioli: the sliced garlic, the egg (which should be at room temperature), and salt. Gradually add oil until you achieve a mayonnaise-like texture, but it should be more like a cream.
- 5
Turn on the oven broiler. While it heats up, slice the peeled potatoes into half-inch slices. Use them as a base along with the green pepper, place the cod loin on top, and cover with a generous layer of aioli. Put it in the oven, keeping an eye on the cod as it gratinates quickly. Once done, add the sauce to the plate and serve.
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