Pan-Seared Black Cod with Anchovy-Herb Vinaigrette

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. With the blender running on low, slowly drizzle in the olive oil until the vinaigrette has become emulsified. Season with salt and pepper. Set aside.

For the black cod:
Score the skin side of each of the fish fillets and use paper towels to pat them dry. Season the fillets with kosher salt and pepper.

Choose a skillet that can handle a high level of heat (such as cast iron, stainless steel, etc.). Heat skillet over high heat so that it becomes screaming hot. Once it reaches desired temperature, add oil and swirl it around skillet. Carefully place each fillet, skin side down into the oil. Using a spatula, gently press down on the fillets so that they don’t curl up on the sides. Toss thyme sprigs into oil on the side of the fish—this will help flavor the oil.

Cook first side of fish for about 3 minutes, depending on the thickness of the fillets. Be careful not to flip fish before skin has crisped up and formed a crust. Once first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes. Remove fillets from skillet.

Toss tomatoes in a few spoonfuls of vinaigrette. Plate half of dressed tomatoes on each plate. Top each mound of tomatoes with a cod fillet. Drizzle fish with additional vinaigrette. Serve immediately.