The olive oil Fish Recipe

The olive oil Fish Recipe - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Fine dining technique made simple at home.

White fish topped with a silky, yolk-rich chive aioli then broiled to a golden crust. This is the kind of fish dish you’d expect in a French bistro, but you can make it in under 30 minutes at home. The aioli is rich but light, the fish stays delicate, and that quick blast under the broiler gives you a restaurant finish without fuss.

This recipe is perfect if you love seafood but want something different to the usual grilled or baked fish. The chives keep it fresh, the yolks make it velvety. Pair it with crushed baby potatoes, fried capers, and a drizzle of herb oil for a dinner that looks fancy but feels effortless.

Note: By starting the potatoes first and preparing the aioli while they cook, you can finish the fish as the potatoes are ready. Multitasking keeps the total time to under 30 minutes.

Ingredients

Aioli 2 egg yolks
1 tsp Dijon mustard
½ small garlic clove, mashed to a paste
2 tsp lemon juice
3oz – 90ml olive oil
1 tbsp extra virgin olive oil
1 tbsp finely chopped chives
¼ tsp anchovy paste (optional, for umami)
Salt, to taste
Fish
2 cod fillets (6–7oz – 180–200g each), skin removed
2 tsp olive oil
Sea salt
To Serve
14oz – 400g baby potatoes, boiled and lightly crushed
1 tbsp olive oil
2 tbsp chopped parsley
1 tsp lemon zest
1 tbsp fried capers
1 tbsp herb oil (parsley, chive, or basil) This is optional.

For the Herb Oil (Chive, Parsley & Basil)

1 cup packed fresh parsley leaves
½ cup packed fresh basil leaves
½ cup chopped fresh chives
¾ cup extra virgin olive oil
½ tsp salt

Place herbs, olive oil, and salt in a blender or small food processor. Blend on high until completely smooth and vibrant green, about 1 minute. Add more oil if needed.

Steps

Step 1
Boil the potatoes in salted water until tender, then drain. Lightly crush with a fork, toss with olive oil, parsley, and lemon zest. Season with salt to taste. Keep warm. (Aim to have potatoes ready around the same time as the fish)
Step 2

In a bowl, whisk egg yolks with Dijon mustard, garlic paste, and lemon juice.
Step 3

Slowly drizzle in the olive oil while whisking constantly until emulsified. Fold in chives and anchovy if using.
Step 4

Pat fish fillets very dry, season with sea salt and freshly ground pepper.
Step 5

In a large non stick frying pan over medium heat, heat olive oil. Add fish and sear fish skin side up (if fish has skin) until fish is almost half cooked. Flip over and cook skin side down until crispy and fish is cooked. Transfer fillets to a small roasting pan.
Step 6

Place fish on a roasting tray.
Step 7

Spread a thick layer of aioli over each fillet. Broil until the top blisters and turns golden, watch closely as it can burn fast!
Step 8

Serve with crushed potatoes tossed in olive oil, parsley, and lemon zest. Garnish with fried capers and drizzle with herb oil.

Little Tips

Make the aioli just before cooking for the freshest flavour and vibrant green chives.

Don’t overcook the fish under the broiler, pull it the moment the aioli crust turns golden.

For best texture, start with thick centre-cut fillets of cod (or Blue Eye Cod in Australia)

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