Pescatarian Vitello Tonnato

Mince the garlic, roughly chop the parsley, drain and rinse the capers, and drain the tuna and anchovies. Set everything aside ready for assembly.

Pat the cod fillet dry with paper towels and season both sides generously with sea salt and black pepper.

Pour the vegetable or fish stock into a large saucepan and bring to a gentle simmer over medium heat with the bay leaf, thyme sprig, and peppercorns.

Gently lower the cod fillet into the simmering stock and poach for 12 to 15 minutes until the flesh is opaque and flakes easily with a fork. Use a probe thermometer inserted into the thickest part to confirm an internal temperature of 63°C (145°F).

Remove the cod with a slotted spatula and transfer to a plate lined with paper towels to cool to room temperature.

Once cooled, transfer the cod to a shallow serving dish, cover, and refrigerate for at least 2 hours.

Add the drained tuna, anchovy fillets, and minced garlic to a food processor and pulse for 10 to 15 seconds until the mixture resembles coarse breadcrumbs.

With the food processor running, slowly drizzle in the extra virgin olive oil in a thin steady stream until a smooth, creamy emulsion forms.

Transfer the sauce to a bowl and stir in the lemon juice, white wine vinegar, capers, and chopped parsley by hand. Taste and adjust seasoning with sea salt and black pepper as needed.

Remove the chilled cod from the refrigerator, pour the tuna sauce evenly over the top, and garnish with additional capers and lemon slices. Serve immediately or keep chilled until serving.