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

Preparation

1. Step 1

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

   Step 2

   Preheat the oven to 375°F.

   Step 3

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

   Step 4

   While the potatoes cook, season the fish with Old Bay and wrap the fish with bacon. Heat 1/2 tablespoon of the vegetable oil over medium-high heat in an ovenproof skillet. 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.

   Step 5

   While the fish cooks, heat the remaining 2 tablespoons of oil in a large skillet over high heat. Add the sliced Brussels sprouts and toss to coat in the oil. Season with salt and pepper and cook for 2 to 3 minutes, then add the shallots, bell pepper, garlic, and thyme. 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. Turn off the heat and melt in the butter, then garnish with the tarragon.

   Step 6

   Drain the potatoes and return them to the hot pot. Mash with the sour cream, the chives, the remaining 1/4 cup of stock, and salt and pepper to taste.

   Step 7

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