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.