Gratinated Cod with Aioli

Preparation

1. Prepare a soft alioli: add 1 egg, 1 cup of olive oil, 1 garlic clove, salt, and lemon juice to the blender jar. Blend until a creamy and homogeneous texture is achieved. Once done, set aside in the refrigerator.
2. Blanch the tomato: bring a pot of water to a boil. Make a superficial cross-cut at the base of the tomatoes. While the water is boiling, submerge the tomatoes for 30 seconds. Remove them and immediately place them in a bowl of cold water to stop the cooking process. Peel and remove the seeds, then chop the flesh into small cubes.
3. In a non-stick skillet, add 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the chopped tomato, 100 g of diced plums, and 30 g of pine nuts. Sauté for about 5-7 minutes, stirring often, until the tomato is well cooked and the pine nuts are lightly golden.
4. Rinse and clean 200 g of fresh spinach with cold water. Make sure to remove yellow leaves and the tougher parts of the stems, leaving only the tender leaves.
5. In a large pot, bring 1 liter of water to a boil. Add the cleaned spinach and blanch for 1-2 minutes. When tender, immediately drain and rinse with cold water to stop the cooking process. Set aside.
6. In a deep frying pan, heat olive oil to about 160ºC (it will be ready when it starts to lightly smoke). Make sure to have a kitchen thermometer to monitor the temperature.
7. Dredge 300 g of cod (previously desalinated) in white flour, ensuring all sides are well coated. When the oil is hot, fry the cod for 3-4 minutes on the skinless side, until golden. Then, carefully turn it over and fry the other side for about 2-3 minutes, until crispy.
8. Taking a baking dish, place a layer of 200 g of blanched spinach at the bottom. Add the mixture of tomatoes, prunes, and pine nuts on top, spreading it evenly. Finally, place the pieces of fried cod on top.
9. Cover the cod with the reserved mild allioli. Preheat the oven to 200ºC (top and bottom heat) and gratin for about 8-10 minutes or until the surface is golden and bubbling.