Blackened Black Cod
In a small bowl mix the salt, pepper, herbs and spices. Generously coat the fish on both sides with the spice mixture. Heat a large iron skillet over high heat until very hot. Brush the bottom with 1 tablespoon of oil (the pan should be hot enough for oil to smoke). Carefully place the fish fillets in it and cook until blackened on both sides, about 2 minutes per side.
Remove onto a platter, squeeze the lemon over the fish, sprinkle with persillade and serve hot with sauce gribiche on the side. (see following recipes)
A sauce gribiche is an approximate counterpart of American tartar sauce. You should find it familiar and easy to make. Sauce gribiche has more complex taste and offers broader range of uses. It is equally at home with poached artichokes or grilled asparagus, or with a number of fish and shellfish preparations.
In a small bowl mix all ingredients. The resulting sauce will be thicker than you expect it to be. If you think it needs thinning, add a bit of cold water. Refrigerate, tightly covered, until ready to use.
Gribiche is best when made the same day it is served because the fresh herbs in it deteriorate quite rapidly.