Pan-Seared Cod FishYield: 4 servings 4 6-ounce filets black cod, skin on 4 sprigs fresh thyme, roughly chopped 2 tablespoons unsalted butter 1 tablespoon extra virgin olive oil Kosher salt Pinch of cayenne pepper
Pat fish dry with paper towels and season on both sides with thyme, 1/2 teaspoon salt and pinch of cayenne. Heat butter and olive oil in large non-stick skillet over medium high heat. When butter is melted, add fish, skin side down, and cook until skin begins to get crispy and golden, about 5 minutes. Turn fish and cook until golden and firm, about 3 to 5 minutes, spooning some of the butter over filets to keep moist.
To serve: Mound mashed potatoes onto four serving plates. Place fish diagonally over mashed potatoes. Spoon tapenade over fish and top each with a slice of bacon.
White Bean and Olive TapenadeYield: 4 servings 1/4 cup thinly sliced red onion 3 tablespoons extra virgin olive oil 1 14-ounce can white beans, drained and rinsed 1 anchovy, optional 1/3 cup oil cured black olives, roughly chopped 1 small orange or lemon, 2 tablespoons juice, 1 teaspoon zest 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper
Soak onions in cold water. Heat olive oil in a large non-stick skillet over medium to high heat. Add beans and anchovy, and cook without stirring until beans begin to fry, about 5 minutes. Add olives, juice and zest. Stir and continue to cook until beans become golden and slightly crispy, about 5 more minutes. Drain onions and squeeze dry. Turn off heat, stir in onions and parsley and season with salt and freshly ground pepper to taste. Set aside until ready to serve.
Crispy Bacon Mashed PotatoesYield: 4 servings 1 pound Yukon Gold potatoes, peeled and quartered 4 slices bacon 1/2 cup half and half, warmed 2 tablespoons unsalted butter, melted Freshly grated nutmeg Kosher salt and freshly ground white pepper
Place potatoes in large pot of cold salted water. Bring to a boil over high heat; reduce heat to medium and continue to boil until potatoes are fork tender, about 15 minutes. Turn off heat and let potatoes rest in hot water for 5 minutes. Drain, reserving 1 cup of the starchy water.
Meanwhile, place bacon in large cold skillet. Turn on heat and cook until crispy, turning once, about 7 minutes. Drain bacon on paper towels, reserving bacon fat.
Warm half and half slightly over medium heat in the same pot potatoes were boiling in. Add potatoes and 1 tablespoon reserved bacon fat. Using potato masher, mash potatoes until smooth. Add melted butter and season with a pinch of nutmeg, salt and freshly ground white pepper to taste. Cover to keep warm while fish cooks.
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