Season both sides of the fillet with salt and pepper. This should be done at the very last minute (immediately prior to cooking) to prevent the salt from “burning” the fish.

Coat the bottom of a nonstick pan with extra virgin olive oil and turn to medium heat. Add butter. When the oil and butter start to sizzle, add cod fillets and sear two to three minutes. Turn fish over. Tilt the pan and collect butter and oil and, with a spoon, baste your fish. Resume cooking for another two to three minutes. Pro tip: turn when the side that is in contact with the oil turns opaque. You will know that the cod is cooked when it flakes easily with a fork.

Melt butter from Hollandaise ingredient list. This can be done in the microwave.

Over a double boiler, beat egg yolks and warm water until thick and creamy. Look for very soft peaks. (Rule of thumb: 1 tbsp of water for every egg yolk)

Once the yolks reach the desired thickness, remove from heat. You may place a warm towel under your bowl. Whenever making any kind of emulsion the addition of fats needs to be gradual, so start with a few drops to get the emulsion started.

Once the emulsion has started, continue streaming in butter until it is fully incorporated.

Season with salt and pepper. Add herbs, if desired.

Add tomato paste and mix to combine.

Finish by adding lemon juice. If needed, adjust final consistency with a little bit of warm water to lighten the sauce and fluidity. Keep warm over a double boiler until ready to serve. Plate the cod and top with Hollandaise.