Lemon Olive Oil Black Cod

Serves 2 Ingredients 2 6-ounce black cod fillets (you can easily substitute your favorite white fish) 1 teaspoon Durant French Citrus Fennel Salt (1/2 teaspoon per fillet) 8 tablespoons Durant Fused Lemon Olive Oil 1 pound fingerling potatoes, halved 1 tablespoon finely sliced fresh chives 2 teaspoons Durant Fleur de Sel A couple handfuls of pre-washed arugula leaves 1 lemon, juiced Directions Preheat oven to 400˚ F. Wash and split your potatoes lengthwise, toss with 2 teaspoons Fleur de Sel and 2 tablespoons lemon olive oil. Place cut side down on a baking sheet pan and roast in oven for approximately 20-30 minutes until browned and cooked through. As the potatoes roast, season the black cod fillets with 2 teaspoons of Durant French Citrus Salt. Transfer to a baking sheet pan and pour over 4 tablespoons of Durant Lemon Olive Oil (being sure some of the oil is under the fish to prevent it from sticking). Bake in the oven for approximately 15 minutes, along with the potatoes, until cook

by Hilary Berg · source ↗