Friday's Fish

So I don't know anything about making fish besides fish sticks, tuna (out of a can) and the occasional Salmon so I dug up an old recipe book and made my own variation on this Cod:

1 Tbs. white wine vingr.
Sea salt
2 8oz. (or 1 1lb) Fillets of Cod, Sole or Red Snapper (~cleared of skin/bones)

Aioli:
2 egg yolks, 3 cloves garlic, sea salt, 1/3 c. olive oil, 3/4 c. veg. or canola oil, 1 1/2 Tbs. lemon juice, 1/2 tsp saffron threads ~steeped in 2 Tbs. of water (for 15 min.)

Garnish:
Shredded raw beets, capers, pepper, lettuce

Pour 4c. water, the salt and vinegar into a sauce pan and bring to a boil. Once boiling, bring the temp. down and cook for about 5-8 min. or until the fish is cooked. Drain and set aside. To make the Aioli crush the garlic and salt to a paste. Mix the egg yolks and then drizzle in the mix of both oils just a few drips at a time until the mixture looks like cake batter. Whisk in the lemon juice and the saffron threads and the water that the threads were steeping in.

Throw the fish on some lettuce, add the Aioli, some beets, capers, salt and pepper...

We had left over Dolmas and I made some simple steamed carrots and squash to go with. The beets turned my hands red but every bite was worth it!