Freshly ground black pepper
3 1⁄2 oz. sundried tomatoes (1 cup)
3 garlic cloves, peeled
5 large basil leaves
Four 4-oz. cod fillets (skins removed)
1 cup arugula
1 1⁄2 oz. parmesan, shaved
1 tsp Dijon mustard
1 tbsp and 1/3 cup olive oil
1 tbsp chopped tarragon
In a food processor, add the sundried tomatoes, the garlic, and the basil. With the motor running, drizzle in 1⁄3 cup olive oil and process until mostly smooth. Season with salt and pepper. Set aside.
In a small bowl, whisk the dijon, the olive oil and the fresh tarragon. Season with salt and pepper.
Season the cod fillets with salt and pepper to taste. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add cod and sear, gently turning once, until just cooked through, about 4 minutes per side.
Divide the arugula between four plates and drizzle the dijon dressing on top. Top with a piece of cod, and distribute the parmesan shavings, and sundried tomato. Serve immediately.
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