Briefly pan seared the blackened filets and finished them in a 425F oven for 7 minutes. Made the saffron beurre blanc and barley ahead of time and while the fish was in the oven I sautéed spinach & cherry tomatoes with some garlic, added the barley and stirred to combine.
Set a bed of barley, placed Black Cod on top and finished with the saffron Buerre Blanc drizzle on the side.
Simply delicious.
