Rachael Ray's Non-profit Organization Yum-o!

INGREDIENTS:

For the Fish Bake:

• 2 cups panko breadcrumbs
• 1 cup grated Parmigiano Reggiano cheese
• Salt and pepper
• 2-2 1/2 pounds cod or other sustainable, firm, white, flakey fish fillets, cut into 4-5-inch chunks
• 1 recipe Roasted Garlic Aioli (recipe follows), made with 1/2 recipe Homemade Mayo (recipe follows) or store-bought mayonnaise

For the Roasted Garlic Aioli:

• 1 whole head of garlic
• Extra virgin olive oil (EVOO), for drizzling
• Salt and pepper
• 1/2 recipe Homemade Mayo (recipe follows) or 1 cup store-bought mayo

For the Homemade Mayo:

• 2 organic egg yolks
• A pinch of fine sea salt
• 4 teaspoons Dijon mustard
• Juice of 1/2 lemon
• 2 cups grapeseed oil or other mild flavored oil

DIRECTIONS:

For the Fish Bake:

1. Pre-heat the oven to 400°F. Set an oven rack in middle of the oven.
   In a shallow mixing bowl, combine the breadcrumbs and cheese; season with salt and pepper.
   Place the cod on a wire rack set on top of a baking sheet. Slather the top side with one batch of Roasted Garlic Aioli and top with the breadcrumb mixture.
   Bake for 15-20 minutes, or until cooked through and the breadcrumbs are brown and crispy.

For the Roasted Garlic Aioli:

1. Pre-heat the oven to 400°F.
2. Cut the end off the garlic bulb, exposing the tops of the cloves. Place on a piece of foil and drizzle with EVOO, salt and pepper. Wrap the garlic up in the foil and roast for 45-50 minutes. Let cool, then squish out the garlic cloves from the skins. Reserve.
3. Stir the roasted garlic cloves into the mayo. Chill until ready to use.

For the Homemade Mayo (if using):

1. Whisk together the egg yolk, salt, Dijon mustard and lemon juice. While whisking, slowly stream in the oil. Once the mayo emulsifies, you can start to go a bit faster with the oil. The mayo will come together in 4-5 minutes.