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Instructions Checklist
  • In a large pot, cover the potatoes with water and bring to a boil. Salt the water and cook until tender, 10 to 12 minutes. Drain; return to the pot.

  • While the potatoes are working, season the halibut with the Old Bay seasoning, then wrap with the bacon. In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add the fish and cook, turning once, until the bacon is crisp, about 8 minutes.

  • In another large skillet, heat the remaining 2 tablespoons oil over high heat. Stir in the brussels sprouts, season with salt and pepper and cook for 3 minutes. Stir in the shallot, bell pepper, garlic and thyme. Add 1/2 cup chicken stock and cook until evaporated, 2 minutes. Turn off the heat and stir in the butter and tarragon.

  • Mash the hot potatoes with the remaining 1/4 cup chicken stock, the sour cream and chives; season with salt and pepper.

  • Serve the fish with the brussels sprouts, mashed potatoes and lemon wedges.