Difficulty: Medium
Portion the cod fillet into 4 equal pieces of 170 g each. Season generously with salt and freshly ground pepper. Heat olive oil in a pan over high heat and sear the fillets skin-side down until crisp. Reduce heat, then finish cooking in the oven at 180°C for 5 minutes on one side only. Rest in a warm place, covered with aluminum foil.
For the tomato juice: Remove stems from the tomatoes, peel, and chop into pieces (remove seeds if preferred). Blend with peeled, degermed, blanched garlic cloves. Incorporate 40 g butter in pieces, season with salt and pepper, and emulsify until smooth.
For the parsley emulsion: Use a Pacojet if available. Otherwise, strip large stems from the parsley, blend finely, then gently heat in a pan over low heat with 40 g butter pieces—avoid boiling. Season with salt and pepper, then cool.
Presentation: Spoon warmed tomato juice onto each plate. Center a cod fillet skin-side up, dot with warmed parsley emulsion, and garnish with a fresh parsley sprig.
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