Pan-Seared Black Cod with Anchovy-Herb Vinaigrette

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 Tablespoon FOR THE VINAIGRETTE:
• 2 Tablespoons Anchovy Paste
• 1 clove Minced Shallots
• 1 cup Garlic, Roughly Chopped
• 1 Tablespoon Roughly Chopped Fresh Basil
• 1 teaspoon Roughly Chopped Italian Parsley
• 1 teaspoon Fresh Thyme Leaves
• ¼ cups Lemon Juice
• ½ cups Champagne Vinegar
• 2 pieces Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt And Black Pepper To Taste
• ¼ teaspoons FOR THE BLACK COD:
• 2 Tablespoons (5 To 6 Oz. Size) Black Cod Fillets, Skin-on, De-boned
• 3 sprigs Kosher Salt, Or More To Taste
• 2 cups Black Pepper, Or More To Taste

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →