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

Seafood paella
Bresse chicken with morel mushrooms
Chicken minestrone