Herb-Crusted Wild Cod with...Herb-Crusted Wild Cod with Celery Root Purée and Shaved Fennel-Radish Salad

A sophisticated, nutrient-dense masterpiece featuring pan-roasted wild cod topped with a vibrant, aromatic herb crust, nestled on a bed of velvety, low-carb celery root purée, and finished with a crisp, refreshing citrus-shaved salad.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the diced celery root, unsweetened almond milk, smashed garlic, and a pinch of sea salt. Bring to a gentle simmer over medium heat, cover, and cook for 15 minutes, or until the celery root is completely fork-tender.

2. 02

   Transfer the tender celery root and its cooking liquid into a high-speed blender. Blend on high until completely smooth, velvety, and aerated. Season with the ground white pepper and adjust the salt to taste. Keep warm.

3. 03

   To create the herb crust, combine the finely chopped parsley, chives, tarragon, lemon zest, and 1 tablespoon of extra virgin olive oil in a small bowl. Mix thoroughly and season with a pinch of sea salt.

4. 04

   In a separate bowl, toss the paper-thin shaved fennel and radishes with 1 teaspoon of fresh lemon juice, 1 teaspoon of olive oil, and a tiny pinch of salt to create a bright, crisp salad.

5. 05

   Pat the cod fillets completely dry with a paper towel and season all sides with sea salt. Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the cod for 3-4 minutes until a delicate, golden crust forms on the bottom.

6. 06

   Flip the fish over, then immediately spoon the herb mixture evenly onto the seared top of each fillet, pressing it gently to adhere. Cook for another 2-3 minutes until the fish is just cooked through and flakes easily.

7. 07

   To plate, spoon a generous pool of warm celery root purée onto the center of two shallow plates. Place the herb-crusted cod carefully on top of the purée. Crown each fillet with a delicate mound of the shaved fennel-radish salad and garnish with microgreens. Serve immediately.