Bacon-Wrapped Halibut, Shredded Brussels Sprouts & Sour Cream & Chive Mashed Potatoes

1. 1

   Halve the potatoes and place in a pot.

2. 2

   Cover the potatoes with water, bring to a boil, then salt the water and cook the potatoes until tender, 10 to 12 minutes.

3. 3

   Preheat the oven to 375F.

4. 4

   Halve the Brussels sprouts, place them cut side down on a cutting board, thinly slice lengthwise, and reserve.

5. 5

   While the potatoes cook, season the fish with Old Bay and wrap the fish with bacon.

6. 6

   Heat 1/2 tablespoon of the vegetable oil over medium-high heat in an ovenproof skillet.

7. 7

   When the oil is hot, add the fish and cook for 2 minutes on each side to crisp up the bacon, then transfer to the oven for 7 to 8 minutes to cook through.

8. 8

   While the fish cooks, heat the remaining 2 tablespoons of oil in a large skillet over high heat.

9. 9

   Add the sliced Brussels sprouts and toss to coat in the oil.

10. 10

    Season with salt and pepper and cook for 2 to 3 minutes, then add the shallots, bell pepper, garlic, and thyme.

11. 11

    Toss for a minute or two more, then add about 1/2 cup of the stock and cook it out for 2 to 3 minutes more.

12. 12

    Turn off the heat and melt in the butter, then garnish with the tarragon.

13. 13

    Drain the potatoes and return them to the hot pot.

14. 14

    Mash with the sour cream, the chives, the remaining 1/4 cup of stock, and salt and pepper to taste.

15. 15

    Serve the fish on the Brussels sprouts with mashers and a wedge of lemon alongside.

* Per serving · 4 servings · Values may vary.