Roast cod with Aïoli from Great British Chefs 2 by Rick Stein

Ingredients

• 250 g/8 oz mirepoix of finely chopped carrot, leek, celery and onion
• 1 tablespoon lemon juice
• 50 g/2 oz butter
• 2 tablespoons olive oil
• 8 garlic cloves
• salt
• 350 ml/12 fl oz olive oil
• 1 tablespoon Cognac
• 1 tablespoon balsamic vinegar
• 5 g/¼ oz dried mushrooms
• 2 hard-boiled eggs, shelled and halved
• 1 teaspoon fish sauce
• ⅓ teaspoon salt
• 1 bulb of Florence fennel, finely sliced
• 2 egg yolks
• 600 ml/1 pint fish stock
• sea salt and freshly ground black pepper
• ¼ fresh red chilli
• melted butter, for brushing
• 4 cod fillets, about 175–200 g/6–7 oz each, with skin left on
• 50 g/2 oz dried butter beans, soaked overnight in cold water to cover
• 4 basil leaves, finely sliced