Ingredients

• 1/3 cup fresh celery juice (from about 2 stalks)
• 1/3 cup fresh sorrel or cilantro juice (from about 2 cups, lightly packed)
• 2 teaspoons fresh leek juice (from about 1 dark-green leek top)
• 1 tablespoon white wine vinegar or lemon juice
• Kosher salt
• 1 pound peanut potatoes or baby potatoes (as small as possible)
• Kosher salt
• 3 tablespoons olive oil, divided, plus more for drizzling
• 4 4-ounce pieces skin-on hake or cod fillet
• 4 scallions, trimmed
• 1/2 cup plain Greek yogurt
• Chervil or other tender herb sprigs (for serving)

Instructions

1. Juice each ingredient separately. Combine celery juice, sorrel juice, leek juice, and vinegar in a small bowl; season with salt and more vinegar, if desired.
2. For fish, potatoes, and assembly: Place potatoes in a medium saucepan and add water to cover; season with salt. Bring to a boil, reduce heat, and simmer until tender, 10–15 minutes; drain and return to saucepan. Toss potatoes with 1 tablespoon oil, then season with salt. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Turn fish and cook until just cooked through, about 2 minutes longer. Transfer to a plate. Heat remaining 1 tablespoon oil in same skillet and add scallions. Cook, turning occasionally, until scallions are charred in spots and are slightly softened, about 1 minute. Transfer to plate with fish. Divide fish, yogurt, and potatoes among shallow bowls. Spoon green sauce around and drizzle with oil. Top with scallions and chervil.
3. Place potatoes in a medium saucepan and add water to cover; season with salt. Bring to a boil, reduce heat, and simmer until tender, 10–15 minutes; drain and return to saucepan. Toss potatoes with 1 tablespoon oil, then season with salt.
4. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Turn fish and cook until just cooked through, about 2 minutes longer. Transfer to a plate.
5. Heat remaining 1 tablespoon oil in same skillet and add scallions. Cook, turning occasionally, until scallions are charred in spots and are slightly softened, about 1 minute. Transfer to plate with fish.
6. Divide fish, yogurt, and potatoes among shallow bowls. Spoon green sauce around and drizzle with oil. Top with scallions and chervil.