Icelandic Cod with Brown Butter Herb Sauce

4 6-ounce boneless cod fillets, skin removed (can substitute Red Snapper or Mahi Mahi)
Spice Hound Grey Sea Salt (fine)
Spice Hound Black Tellicherry Peppercorns (freshly ground)
Unbleached all-purpose flour for dusting
2 Tbsp vegetable oil
1 stick (4 oz.) unsalted butter
3 Tbsp Spice Hound Fines Herbes
1 large shallot, peeled, trimmed and minced (about 1 Tbsp)
Juice of 1 lemon

Preheat oven to 400 degrees.

Lightly season fish fillets with sea salt and black pepper. Lightly dust the fillets with flour, and shake off any excess flour. In a large, ovenproof cast-iron skillet, over medium high heat, preheat the vegetable oil until just smoking. Sear the fillets on one side for about 5 minutes or until lightly browned. Using a wide spatula, turn the fillets over, and transfer to the oven to cook for about 5 minutes more.

In a small saucepan, over medium heat, melt and brown not blacken, the butter for about 3 to 4 minutes. Stir in fines herbes and shallots and cook for about 1 more minute. Remove from heat and add lemon juice. Remove fish from oven and place on individual plates. Pour butter sauce over fillet and serve immediately. Adjust the seasoning to taste with additional sea salt and black pepper.

Yields: 4 servings