Spanish Cod Gratin | Bacalao al alioli

Preheat the oven to 200 °C (using the grill or top-heat function). Cut the kapia peppers into thin strips and slice the onion.

Heat 2 tablespoons of extra virgin olive oil in a pan, then sauté the sliced onion and pepper strips over medium heat for 8-10 minutes until softened and slightly caramelized. Season with a little salt and freshly ground black pepper, then spread across the bottom of a baking dish.

For the aioli, mix the crushed garlic with the mayonnaise, 1 tablespoon of extra virgin olive oil, lemon juice, and a pinch of salt in a small bowl until smooth and silky.