Preparation

1. Pre-heat oven to 375 degrees

2. Portion and remove any pin bones from your fish. Store pieces skin side down on a layer of paper towels in the refrigerator uncovered. 

3. Boil potatoes in salted water (salty like the sea!) until tender. Remove the potatoes (save the water) to a covered metal dish and keep them near the stove to stay warm. 

4. Using the same water, blanch your peas until they are bright green and floating. Immediately shock them in an ice bath, strain them and place them in the blender. 

5. Place remaining sauce ingredients in the blender (except for the stock). Blend on low while slowly streaming in stock until mixture begins to puree smoothly. It is okay if you don't use all of the stock as the goal is to have a sauce that is not runny on the plate, but still smooth. 

6. Pour mixture into a small covered saucier or rondeau and set it on the stovetop. (gently warm it 7-10 minutes before service).

7. Pre-heat two oiled pans (cast iron is great) on the stovetop on medium-high

8. Season cherry tomatoes with salt/pepper and 2 tablespoons of oil. Toss them in a hot pan and give them a shake every couple of minutes until they are popping and have some char, at which point you can turn the heat off and leave them in the pan.

9. Season black cod with salt/pepper and immediately place them skin side down in a hot oiled pan. Once your skin is crispy and browned (2-3 minutes), gently flip your pieces and immediately move the pan to the oven to finish (6-8 minutes depending on thickness)

10. Begin warming your sauce on low heat now. 

11. While your fish is in the oven, saute your mushrooms in butter and oil (1 tablespoon each) until softened and fragrant.  

12. Remove your fish and plate items in this order: sauce, potatoes, tomatoes, mushrooms, skin side up fish. Garnish the fish with mushrooms and/or microgreens and enjoy!