Dennis Johnston's Fresh Atlantic Cod with Jerusalem Artichoke and Organic Spinach

Dennis Johnston, chef-proprietor of Fid, serves some of the most interesting food in Halifax. The restaurant may be casual, but there is nothing casual about the food. This is one of his signature dishes.

Ingredients

• 1 pound (500 grams) Jerusalem artichokes, peeled and cut into chunks
• 1/4 cup unsalted butter
• Salt and freshly ground pepper
• 1 cup chopped green onions, dark green parts only
• 1/2 cup vegetable oil
• 4 6-ounce (175-gram) pieces Atlantic cod, each cut into 2 pieces
• 2 tablespoons olive oil
• 8 cups baby spinach, steamed
• 2 tablespoons pomegranate seeds

Method

Place artichokes in a small pot, cover with cold water, season with salt and simmer for 15 minutes or until tender. Strain, reserving some cooking water separately. Purée artichokes with a stick blender or in a food processor with 2 tablespoons butter and enough cooking water to make a rough mash.

Season with salt to taste. Reserve, reheating when ready to plate dish.

Place green onions and vegetable oil in the blender and process until smooth. Season with salt to taste. Set aside.

Heat olive oil in a large frying pan over high heat. Pat cod dry. Season with salt and pepper on both sides. Once frying pan is smoking, place cod in pan and cook for 2 to 3 minutes or until fish is nicely browned on the pan side and just cooked through. Do not turn over.

To Serve: Place a small amount of artichoke mash in middle of each of 4 plates. Arrange spinach on top. Decorate plate with green onion oil.

Sprinkle plate with pomegranate seeds. Place 2 pieces of cod, browned side up on top of each portion of spinach. Serves 4.