Preparation time: 15 mins
Cooking time: 30 mins
1. For the roasted red pepper mayonnaise, preheat the oven to 200°C and roast the red pepper for 15 minutes until the skin starts to blacken and blister. Place in a bowl and cover well with cling-film. When cool, peel the skin off the peppers by hand, cut them in half and remove seeds.
2. Place the egg yolks into the Braun Multiquick 7 hand blender large chopper accessory. Add the vinegar, seasoning, mustard and the roasted red pepper. Pulse once or twice to blend.
3. Remove the lid of the Braun Multiquick 7 hand blender large chopper accessory, add the vegetable oil, replace the lid and blend again. After a minute or two, the mixture will change consistency and will emulsify into a thick sauce. Set aside the sauce in a bowl and wash the large chopper accessory.
4. For the lemon and coriander crust, place all the ingredients in the Braun Multiquick 7 hand blender large chopper accessory and mix to a purée. Cover the cod fillet with a spoonful of lemon-coriander crust and place on an oiled baking tray. Bake the fish for 15 minutes at 200°C. Serve with red pepper mayonnaise.