Extra Virgin Olive Oil-Herb Poached Wild Cod

3 large garlic cloves, chopped 

1 large lemon, skin only 

1 large lemon, juiced 

Small bunch fresh thyme, chopped 

Small bunch fresh parsley, chopped 

1 quart extra virgin olive oil

4 6 ounce pieces of wild cod 

Sea salt and black pepper

Bring cod to room temperature. Season with fresh lemon juice, sea salt, and black pepper. Add oil, garlic, lemon skin, thyme, and parsley to a large deep sided pan. Season with sea salt and black pepper.

On low to medium heat, bring oil to a simmer (do not boil!). Add fish, cover, and let it poach for 10 to 15 minutes or until the fish is cooked.Remove fish from oil and serve immediately.

Thyme Garlic and Mustard Fish Kebabs

5 firm white fish fillets

3 garlic cloves, crushed

2 teaspoons whole grain mustard

Extra virgin olive oil

1 lemon, juiced

Handful fresh parsley, chopped

Handful fresh thyme,chopped

Sea salt and black pepper

10 small metal skewers

Dry fish with a paper towel and cut each fillet into two strips.

Combine fresh herbs, garlic, mustard, and lemon juice. Add four tablespoons of olive oil and stir to combine. Season with sea salt and black pepper. Add fish, making sure it's fully coated in the marinade. Set aside for 10 minutes in room temperature.

Preheat broiler to high

Thread fish onto skewer (one strip per skewer) and arrange in a single layer on a greased baking sheet. Broil for 6 minutes, turning over halfway.

Drizzle extra olive oil over the top. Garnish with fresh herbs. Season with sea salt and black pepper.

Serve hot.