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Atlantic Cod with Sichuan Peppercorns

Ingredients:

2 lbs. Atlantic cod fillet
2 tbsp. coarse salt
2 tbsp. Sichuan peppercorns
3 tbsp. pink peppercorns
2 bunches baby spinach
2 tbsp. unsalted butter
3/4 cup fish stock
4 tbsp. extra-virgin olive oil
juice of 1/2 lemon
salt

Preparation:

The day before, sprinkle the salt over the cod fillet and place on a rack over a rimmed baking sheet. Cover and refrigerate overnight.

Rinse fish and cut into 4 portions. Coarsely grind the peppercorns and sprinkle over the entire cod.

To make the olive oil emulsion: pour the fish stock into a sauté pan, bring to a boil and whisk in the olive oil slowly. Season and finish with lemon juice.

Sauté fish in olive oil and butter until done. Remove from pan and sauté the spinach, turning every ten seconds or so, for about a minute. Place 1/4 of the cooked spinach in the center of each plate, add the piece of cod and drizzle the olive oil emulsion over the fish. Serve immediately.

Serves 4