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’s cordless 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’s 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’s 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.