To make the spicy mayo aioli, add 2 cloves garlic roughly minced into a mortar, along with a ¼ tsp saffron threads, using a pestle pound down on the ingredients until you form a paste, then add in a generous ½ cup mayonnaise, a generous ½ tsp hot smoked Spanish paprika, ½ tsp lemon juice and 1 tbsp extra virgin olive oil, season with sea salt & black pepper, whisk until you end up with a creamy texture, set aside

To make the blackening mix, add 1 tsp dried parsley into a shallow bowl, along with 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp sweet smoked Spanish paprika, mix together until well combined

Grab a 14 ounce fillet of cod, pat down with paper towels, cut it into 2 evenly sized fillets and season with sea salt & black pepper

Coat the cod fillets with the blackening mix, making sure they are evenly coated all around

Heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the cod fillets, after 3 minutes gently flip to cook the other side (the thickness of my cod fillets where a little over ½ inch each), after another 3 minutes remove the blackened cod fillets from the pan

To assemble the sandwiches, grab 2 brioche buns, evenly divide the spicy mayo aioli on the bottom buns, add in a generous handful of freshly shredded purple cabbage over the aioli, add a couple slices of tomato over the cabbage, add 1 blackened cod fillet over the tomatoes and top off with some arugula, serve at once, enjoy!