Bacalao con Alioli | Baked Cod with Aioli

Preheat the oven to 200 °C top/bottom heat. Peel the waxy potatoes and slice them into approx. 3 mm thin slices. Peel the onion and slice into thin half-rings.

Spread the potato slices and onions in an ovenproof baking dish. Mix with 20 ml extra virgin olive oil, sweet paprika powder, and half of the salt and pepper each. Pre-cook in the oven for approx. 15 minutes until the potatoes are slightly soft.

For the aioli, peel the garlic cloves and chop very finely or crush them. Place the egg yolk, garlic, and 1 tsp lemon juice into a tall container. Gradually pour in the remaining extra virgin olive oil (60 ml) in a thin stream while constantly blending with an immersion blender until a thick, creamy emulsion forms. Season to taste with a pinch of salt.