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Sautéed Sablefish (Black Cod) with Shallot-Lemon Vinaigrette and Fresh Herb Salad; Zesty Herbed Almonds

Adapted from Bon Appétit Menus, August 2005.
Yield: Serves 4
Total Time: 20 min
Prep: 10 min
Cook: 10 min
Additional:
Ingredients
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
2 teaspoons grated lemon peel, packed
Sea salt and organic black pepper to taste
6 cups assorted fresh herb leaves (such as Italian parsley, basil, chervil, and dill) and edible flowers (such as nasturtiums)
Preparation
1.  Make vinaigrette: Mix oil, shallots, lemon juice, vinegar, lemon peel, salt and pepper in a small bowl.
2.  Combine herb leaves and edible flowers in large bowl to make salad.
3.  Sprinkle sablefish fillets with salt and pepper.
4.  Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat.
5.  Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.
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