my baked cod over asparagus, spinach, edamame purée; finished with hollandaise sauce; and pan roasted mint garlic shrimp and potato...
cod...
cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus Gadus is commonly not called cod. -- wikipedia
behind the scene...
"When a food is blanched properly, the flavor, color, texture, and nutritional value is preserved. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time." -- the spruce eats
"Vegetable purée," I thought, on the first-ever go-round. "You cook the vegetables; you puree the vegetables. Got it." The techniques for puréeing may vary slightly depending on whether you're working with a root or starchy vegetable (like potatoes or starchy squashes), a stringy or fibrous vegetable (celery, spaghetti squash, or anything with an outer shell like peas or beans), or a highly absorbent veggie such as eggplant. But there are some general rules to heed. -- serious eats
"Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper." -- Wikipedia