Pan-Seared Wild Black Cod...Pan-Seared Wild Black Cod with Minted Pea Velouté and Lemon Verbena Oil

A vibrant, nutrient-dense masterpiece featuring buttery wild black cod resting on a silky, antioxidant-rich English pea velouté, finished with a bright lemon verbena herb oil and a shaved radish-fennel salad.

Ingredients

Cooking Instructions

1. 01

   Prepare the Lemon Verbena Oil: Quick-blanch the lemon verbena leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all moisture with a paper towel. Blend the leaves with 3 tablespoons of extra virgin olive oil until bright green and emulsified. Strain through a fine-mesh sieve or coffee filter and set aside.

2. 02

   Make the Pea Velouté: Blanch the fresh peas in salted boiling water for 2 minutes, then shock in ice water to retain their vibrant green color. Drain well. In a high-speed blender, combine the peas, warm vegetable stock, and fresh mint leaves. Blend on high until completely smooth. Season with half the lemon juice and a pinch of fleur de sel, then pass through a chinois for a silky texture. Keep warm.

3. 03

   Prep the Crispy Salad: In a small bowl, gently toss the shaved fennel and radishes with the remaining lemon juice and a tiny pinch of fleur de sel. Set aside to macerate slightly.

4. 04

   Sear the Black Cod: Pat the cod fillets completely dry with paper towels and season the flesh side with fleur de sel. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the fish skin-side down, pressing gently for 30 seconds to prevent curling. Sear for 4 minutes until the skin is beautifully crisp. Flip and cook for an additional 2 minutes until just opaque and tender.

5. 05

   Assemble the Plate: Pour a generous pool of the warm minted pea velouté into the center of two shallow, wide bowls. Carefully place a cod fillet, skin-side up, in the center. Top the fish with a delicate nest of the shaved fennel and radish salad. Artfully dot the vibrant lemon verbena oil around the velouté, garnish with microgreens, and serve immediately.