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1
Halve the potatoes and place in a pot.
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2
Cover the potatoes with water, bring to a boil, then salt the water and cook the potatoes until tender, 10 to 12 minutes.
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3
Preheat the oven to 375F.
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4
Halve the Brussels sprouts, place them cut side down on a cutting board, thinly slice lengthwise, and reserve.
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5
While the potatoes cook, season the fish with Old Bay and wrap the fish with bacon.
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6
Heat 1/2 tablespoon of the vegetable oil over medium-high heat in an ovenproof skillet.
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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.
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8
While the fish cooks, heat the remaining 2 tablespoons of oil in a large skillet over high heat.
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9
Add the sliced Brussels sprouts and toss to coat in the oil.
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10
Season with salt and pepper and cook for 2 to 3 minutes, then add the shallots, bell pepper, garlic, and thyme.
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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.
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12
Turn off the heat and melt in the butter, then garnish with the tarragon.
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13
Drain the potatoes and return them to the hot pot.
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14
Mash with the sour cream, the chives, the remaining 1/4 cup of stock, and salt and pepper to taste.
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15
Serve the fish on the Brussels sprouts with mashers and a wedge of lemon alongside.
