Cod with Tomato, Hyssop, and Tarragon

For this, you need fresh hyssop, a perennial herb with spikes of fine, small, edible blue-purple flowers, which are good in a salad. Hyssop was once an everyday garden plant; it’s not common now, but it’s easily grown from seed. The flavor strikes me as medieval, like a resinous combination of thyme and savory with a little menthol. That’s not surprisin…