Cod Burger with courgettes and herb aioli

Illustration appellation
  • Beaujolais Villages
Cod Burger with courgettes and herb aioli


  • 1 garlic clove, crushed
  • 1 egg yolk
  • 10cl olive oil
  • ½ lemon, juiced
  • ½ tsp parsley, chopped
  • ½ tsp mint, chopped
  • 40g baby spinach leaves
  • ½ red onion
  • 1 courgette
  • 20g butter
  • 400g cod loin
  • 4 burger buns
  • Salt and pepper


  • Step 1Start by making the aioli: peel the garlic clove, cut it in half and crush it in a garlic press. Add the egg yolk. Drizzle in the oil, whisking until the mixture is very stiff. Stir in the lemon juice and fresh herbs. Set aside.
  • Step 2Wash and spin the baby spinach leaves dry. Slice the red onion. Rinse the courgettes and use a vegetable peeler to cut lengthwise into long thin slices (like tagliatelle pasta). Blanch the courgette slices for 1 min in boiling salted water. Drain, then let cool immediately.
  • Step 3Cut the cod loin into 4 portions. Season the fish with salt and pepper.
  • Step 4Heat butter in a frying pan and sear the cod loins for 2 mins on each side, basting them with the foamy butter.
  • Step 5Toast the burger buns. Spread the inside of the buns with aioli.
  • Step 6Assemble your burgers starting with the baby spinach leaves, topped with a portion of cod, courgette slices and red onion. Put the top bun on and enjoy without further ado.

Food and wine pairings
to taste

Cauliflower curry
Spice-crusted salmon
Veggie burgers