Ingredients
- 2 x 5 oz. skin on, black cod filets
- 2 ounce olive oil
Preparation
Baking Directions:
Season black cod filets with salt and pepper.
Carefully lay the black cod into the skillet skin side down.
After 3-4 minutes, flip and cook an additional 3-4 minutes.
To assemble: Spoon sunchoke puree and spread evenly in a circle onto desired plate.
Top with oyster mushrooms.
Place black cod on mushrooms and sauce with braised lentils.