black cod with potato, leek and bacon hash.

Black cod with potato, leek and bacon hash.

2, 6oz fillets of black cod

6 fingerling potatoes, roasted

1 leek, finely chopped

4 slices of bacon, roasted until crispy

chives, chopped

grapeseed oil

salt and pepper, to-taste

First things first - toss your fingerlings in oil with salt and pepper. Roast them until cooked through, about 25 minutes in a 350º oven. Cool them and slice.

At the same time while roasting your potatoes, you can roast your bacon as well. 12-15 minutes between 350º and 400º on a sheet tray. Your bacon will be perfect (we always roast our bacon). Cool and slice.

Wash and chop your leeks. Leeks store a lot of grit, so wash them with some care. Cut the leeks in half vertically and slice the leeks horizontally. Saute the leeks in a bit of oil with a dollop of whole grain mustard until soft and slightly caramelized - about 15 minutes.

After all your prep-work is done the rest of this dish is simple and fast. In fact, you can do your prep cooking a day ahead of time to minimize effort on date night. Heat a non-stick or cast iron pan over medium-high heat. Add about a tablespoon of grapeseed oil to the pan. Season your fish fillets with salt and pepper, both sides including the skin. Place in your hot pan skin side down and cook for 7 minutes or until the skin gets crispy and deliciously golden brown. Flip the fish over and turn off the heat. Let the fish rest skin side up for 3-4 minutes in the hot pan with the flame off.

Serve the crispy black cod with the potato leek hash. We also served this dish with a bit of basil oil we had laying about and a quick beurre blanc (reduced wine emulsified with butter). This dish would be just as good without a sauce at all, but if you have the time and resources go for it!

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