Wild American Black Cod with a Potato Crust and a Lemony Butter Sauce

In the mood for fresh fish? Bristol Farms has this beautiful Black Cod...

Fresh Black Cod rubbed with Dijon mustard, salt & pepper.

Thinly sliced Idaho potato.

Wrap the fish with potato, coat with olive oil, salt & pepper. Bake at 450 until the potato is browned.

For the lemony sauce: cook minced garlic and shallots with lemon juice, salt, pepper, and equal amounts of dry white wine and French vermouth. Reduce.

Add crème fraîche, then butter. Easy yet deliciously complex lemony butter sauce!

Bon Appetit!