- 1 1/2 pounds baby Yukon Gold potatoes, halved
- Salt and pepper
- 1 pound Brussels sprouts
- Four pieces halibut fillet (6-8 ounces each)
- 2 teaspoons Old Bay seasoning
- 4 slices smoky bacon
- 2 1/2 tablespoons vegetable oil, divided
- 1 large shallot, thinly sliced
- 1/2 red bell pepper, chopped
- 2 cloves garlic, finely chopped
- A few sprigs thyme, chopped
- 3/4 cup chicken stock, divided
- 1 tablespoon butter, cut into pieces
- A few sprigs tarragon, chopped
- 1/2 cup sour cream
- 1/2 cup chives, chopped
- 1 lemon, cut into 4 wedges
In a large pot, cover the potatoes with water and bring to a boil. Salt the water and cook until tender, 10-12 minutes.
Halve the Brussels sprouts, then arrange them cut-side down and thinly slice them lengthwise. Reserve.
While the potatoes are working, season the halibut with the Old Bay seasoning, then wrap with the bacon. In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add the fish and cook, turning once, until the bacon is crisp, about 8 minutes.
While the fish cooks, in another large skillet, heat the remaining 2 tablespoons oil over high heat. Stir in the Brussels sprouts, season with salt and pepper and cook for 2-3 minutes. Stir in the shallot, bell pepper, garlic and thyme and toss a minute or two more. Add 1/2 cup chicken stock and cook until evaporated, 2-3 minutes. Turn off the heat, melt in the butter and garnish with tarragon.
Drain the potatoes and return them to the hot pot. Mash the potatoes with the remaining 1/4 cup stock, sour cream, chives, salt and pepper to taste.
Serve the fish on top of the Brussels sprouts with a wedge of lemon and the mashed potatoes alongside.