Pan-Seared Cod with Preserved-Lemon Aioli

• 1 cup mayonnaise
• 1 preserved lemon, peel only, finely chopped (see Note)
• 1 garlic clove, chopped
• 1 tablespoon water
• Pinch of cayenne
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• Four 6-ounce skinless cod fillets
• 1/4 cup Wondra flour

1. In a blender, puree the mayonnaise with the preserved lemon, garlic, water, cayenne and 3 tablespoons of the olive oil.
2. Season the aioli with salt and pepper and scrape it into a small bowl.
3. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil.
4. Season the cod fillets with salt and pepper and dust with the flour.
5. Cook the fish over moderately high heat, turning once, until golden on the outside and white throughout, about 10 minutes total.
6. Transfer the cod to plates and serve with the lemon aioli.

mayonnaise, lemon, garlic, water, cayenne, extravirgin olive oil, kosher salt, cod fillets, wondra flour

Taken from www.foodandwine.com/recipes/pan-seared-cod-preserved-lemon-aioli (may not work)