1 bunch of dill, roughly chopped
1 bunch of tarragon, roughly chopped
1/4 cup extra virgin olive oil
salt and pepper to taste
1 pound of cod
1/4 cup lemon juice
1/4 cup cold water
1/4 teaspoon soy lecithin
maldon sea salt to finish
In a blender, combine the dill, tarragon, and oil. Puree until well combined. Season with salt and pepper to taste. Set aside until time to serve.
With paper towels, pat-dry the fish completely. Heat a nonstick pan on medium high heat. Drizzle the skin of the fish with extra virgin olive oil and place skin side down in the pan. Let sizzle until cooked ¾ of the way through. Flip the fish and transfer to a serving dish.
In a shallow bowl, combine the lemon juice, cold water and soy lecithin. Using a hand blender, blend the mixture until foamy.
Sprinkle the plate with the herb oil, top the cod with citrus foam and finish with maldon sea salt.