The Fish:
2 pounds cod fillets
2 Tbsp olive oil
Salt and pepper
1 bunch fresh thyme
1 bunch fresh oregano
Salad greens, for serving

Montpellier Butter:
1 bunch watercress
1 handful spinach leaves
1 bunch flat Italian parsley
1 bunch fresh chervil
2 tsp anchovy paste
1 Tbsp capers
1 garlic clove
3/4 cup butter
1/2 cup olive oil
2 tsp Dijon mustard
Squeeze of fresh lemon juice


  1. Wash the fish fillets and dry well. Brush them with the olive oil and sprinkle with salt and pepper. Spread the thyme and oregano in a baking dish and set the fillets on top, burying them in the herbs. Cover and leave to marinate in the refrigerator for at least 1 hour and up to 4 hours.
  2. For the Montpellier butter, discard the stems from the watercress and spinach, and the large stalks from the parsley and chervil. Bring a saucepan of water to a boil, add the greens and herbs, and blanch for 1 minute. Drain, rinse with cold water, and squeeze dry in a cloth. Place the anchovy paste, capers, garlic to a food processor and pulse until finely chopped. Add the butter gradually, pulsing until the mixture is smooth. Add the greens and process until finely chopped. With the blades turning, slowly pour in the olive oil and then add the mustard, lemon juice, salt, and pepper. Taste and adjust the seasoning. Set the butter aside at room temperature.
  3. Heat the oven to 450 degrees. Uncover the baking dish, leaving the fish buried in the herbs, and roast for 8-10 minutes. Turn the fillets over and continue roasting for 2-3 minutes longer for small fillets and up to 10 minutes longer for larger ones. The fish should be firm to the touch, but remain slightly translucent in the center when you flake it with a fork.
  4. For serving, cut fillets into 4-5 pieces and set on a bed of salad greens. Place a good sized portion of Montpellier butter on top of the fish and allow it to melt in while dinner is served.