Roast cod with lemon-shallot viniagrette, mesclun salad

This is as fresh as it gets. Cod, courtesy of Blue Moon Fish, from eastern Long Island. Very likely this was caught either Friday or early Saturday morning. Can’t beat that.

1 cod fillet
5 T. extra-virgin olive oil
1/4 cup minced shallots
3 T. grated lemon peel
2 T. lemon juice
1 T. white wine vinegar
kosher salt
freshly ground black pepper
onion chives
mixed herbs (parsley, chives, nasturtiums, arugula, etc.) or mesclun

Put fish in a Pyrex or glass baking dish, then drizzle with 1 tablespoon extra-virgin olive oil and season with a scant pinch of kosher salt. Roast until just cooked through, 8 to 10 minutes at 350 F.

While the fish cooks, combine shallots, lemon peel, lemon juice, white wine vinegar and the remaining olive oil in a medium bowl. Whisk together and check seasoning.

Arrange fish on plates. Spoon 1 T. viniagrette over fish. Toss salad with the remaining viniagrette. Serve salad with fish.