Pan Seared Cod with Salt Cod Mashed Potatoes and Collard Greens

Ingredients

Pan Seared Cod

• 8 fillets black cod, about 3-4 ounces each
• 1 lemon, zest only
• 1 hot chilli, minced
• 4-5 dill or fennel frons
• freshly ground pepper, to taste
• 1/2 cup olive oil

Salt Cod Mashed Potatoes

• 2 pounds white skinned potatoes
• 6 ounces diced salt cod, soaked 24 hours
• 1 cup 55% cream
• 2 tablespoons unsalted butter
• freshly ground white pepper

Collard Greens

• 1 large bunch collard greens
• 3 ounces cured bacon
• 2-3 shallots peeled and sliced
• 1 pinch freshly ground black pepper

Directions

Pan Seared Cod

1. In a shallow baking dish, marinate the cod with the remaining ingredients and keep covered in the refrigerator until needed. In a non-stick skillet, sear cod 3-4 minutes per side. Remove and serve with entire dish.

Salt Cod Mashed Potatoes

1. Peel and quarter potatoes. Place in a medium saucepot and cover with cold water. Bring to a boil. Add cod and continue to cook until potatoes slip off the knife. Remove from heat and drain. Return potatoes to stove and dry slightly over low heat. Add cream and butter and whisk until potato mixture is smooth. Remove from heat, adjust seasoning with white pepper and keep warm.

Collard Greens

1. On a clean work surface, remove the centre stem and slice into long strips and reserve. In a large pot of boiling water, blanch the collard greens for 4 minutes. Drain and reserve.
2. In a large skillet, cook the bacon until crisp. Discard excess fat and return bacon to heat and add sliced shallots. Continue to cook until shallots are translucent about 3 minutes. Add collard greens and mix thoroughly. Season with pepper and remove from heat and reserve.