From Episode 3: "Ocean to Table"

• 1 lb. Hook and Line Chatham Cod
• 2 cloves of garlic sliced thinly.
• 1 tbs. olive oil
• 1 lb. of your favorite root vegetables
• Mixed organic salad greens

For the dressing:

• 2 tbs. balsamic vinegar
• ¼ cup extra virgin olive oil
• 1 tsp. fresh minced chives
• Salt
• Pepper

Roast an assortment of root vegetables on a baking sheet at 350 degrees for 30 minutes, or until just tender. Remove from the oven and let rest. Cut into slices when cool enough to handle. Reserve to add to the salad.

Preheat a skillet to a medium heat. Season the cod with salt and pepper. Brush a little olive oil on one side of the cod and place in the skillet. Sear the cod for 2 minutes on one side, or until lightly browned. Flip the fillet over and add the sliced garlic to the top of the fish, then dot with olive oil.

Place the skillet in a pre-heated 350 degree oven for 6-7 minutes or until just cooked through.

While the cod cooks, mix the dressing by combining the ingredients in a bowl and whisking until well blended.

Assemble the salad by tossing the greens and sliced root vegetables with the dressing.

Lay the cod next to the salad and pour any remaining juices in the skillet over the greens.