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1
For the vinaigrette: Combine anchovy paste, shallots, garlic, herbs, lemon juice and vinegar in a blender and blend at medium speed for about 20 seconds.
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2
With the blender running on low, slowly drizzle in the olive oil until the vinaigrette has become emulsified.
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3
Season with salt and pepper.
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4
Set aside.
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5
For the black cod: Score the skin side of each of the fish fillets and use paper towels to pat them dry.
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6
Season the fillets with kosher salt and pepper.
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7
Choose a skillet that can handle a high level of heat (such as cast iron, stainless steel, etc.).
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8
Heat skillet over high heat so that it becomes screaming hot.
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9
Once it reaches desired temperature, add oil and swirl it around skillet.
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10
Carefully place each fillet, skin side down into the oil.
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11
Using a spatula, gently press down on the fillets so that they dont curl up on the sides.
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12
Toss thyme sprigs into oil on the side of the fishthis will help flavor the oil.
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13
Cook first side of fish for about 3 minutes, depending on the thickness of the fillets.
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14
Be careful not to flip fish before skin has crisped up and formed a crust.
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15
Once first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes.
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16
Remove fillets from skillet.
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17
Toss tomatoes in a few spoonfuls of vinaigrette.
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18
Plate half of dressed tomatoes on each plate.
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19
Top each mound of tomatoes with a cod fillet.
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20
Drizzle fish with additional vinaigrette.
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21
Serve immediately.
