Directions:

1. For the basil oil, puree until bright green and hot, shock over a bowl of ice. Let hang in a chinois for at least 4 hours.
2. For the sauce, bring all the ingredients to a boil. Blend until smooth.
3. For the marinière of vegetables, sweat onion and garlic in olive oil until translucent. Blanch fennel, zucchini, celery, red and orange pepper separately and shock. Combine all ingredients into a container and mix well. Reserve at room temp.
4. For the potatoes, boil potatoes with skin in water with salt, garlic and fennel tops. Peel and crush with fork, fold in olive oil, butter and salt.
5. For the herb puree, blanch and shock herbs then puree with olive oil and salt. Season with salt and pepper.
6. To finish, season cod and sauté until colored on both sides. Warm sauce and pour onto plate. Cover cod with vegetables, at room temperature, about ½ inch thick. Put basil oil around sauce. Warm potatoes with basil puree and place two quenelles on edge of sauce. Garnish with thyme branch.