This is extremely easy, and works for any similar fish.

• Rinse and pat dry Black Cod Fillets;
• Prepare the fillets: on each side, sprinkle: salt, finely ground pepper, and a pinch of Herb du Provence;
• Preheat the skillet with of olive oil and butter, less than for sauteing; Place the fillet(s) in the skillet;
• Over low heat, allow about a minute for the fillets to cook on the underside;
  • In the photo, we have the fillets resting on leek; we sauteed the leek for about two minutes in the oil and butter; not necessary, but a good twist.
• Add liquid – enough to almost cover the fish; if you have a white wine, add a dollop to the water – is just fine without.
• Cover the skillet; allow to simmer for about five minutes; check temp for 140°f, or use a fork and feel for when the fish separates easily, but is still moist.
• Plate.