Fresh Cod with Salsa Verde

Ingredients

• 2 tablespoon capers, rinsed and patted dry
• 4 anchovy filets, rinsed & patted dry (optional)
• 2 cloves garlic, peeled
• 1 teaspoon grainy dijon mustard
• 2 tablespoon sherry vinegar
• 1 tablespoon fresh lemon juice
• zest of 1 lemon
• 1/4 cup plus 2 tablespoons organic extra virgin olive oil
• 1 cup parsley, leaves only (about 1 bunch)
• 1/4 cup mint leaves
• 1 bulb fennel, with fronds
• 1 teaspoon chopped fresh tarragon
• 1/2 teaspoon orange zest
• 1 teaspoon orange juice
• 1 teaspoon organic extra virgin olive oil
• 1/2 shallot, julienned (optional)
• 1 pinch of himalayan salt & freshly ground black pepper
• 2 (5oz.) fresh cod or similar white fish filet
• 1 tablespoon organic avocado oil
• himalayan salt & freshly ground black pepper, to taste
• 1 pound bunch asparagus, trimmed
• 1/4 cup vegetable stock or water
• himalayan salt & freshly ground black pepper, to taste

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