Spanish Cod with Celery Salsa Verde - Fresh-Pressed Olive Oil

Ingredients

• For the salsa:
• 1 small garlic clove, minced
• Zest of 1 lemon
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 cup chopped celery leaves
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• 1/3 cup extra virgin olive oil
• For the cod:
• 2 skinless cod fillets (6 to 8 ounces each)
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 lemon wedges, seeded