Careme

Ingredients

• Pacific cod fillet wild caught 1 lb $10.99/lb
• Organic leeks 1/2 lb, trimmed and sliced $3.99/lb
• Organic fennel 1 bulb, trimmed and sliced $3.99 each
• Yukon Gold potatoes 1 lb, diced small $1.29/lb
• Garlic 2 cloves, minced $0.69 each
• Parsley 2 tablespoons, chopped $1.29 each
• Fresh organic lemon 1 lemon, zested and juiced $0.99 each
• Jumbo yellow onion 1/2 lb, sliced $0.99/lb
• Pantry: olive oil, kosher salt, black pepper as needed

Instructions

1. Prep 1 lb Pacific cod fillet ($10.99/lb) by patting it dry and cutting into 2 portions. Trim and slice 1/2 lb organic leeks ($3.99/lb), trimming and rinsing well between the layers. Trim and slice 1 organic fennel bulb ($3.99). Dice 1 lb Yukon Gold potatoes ($1.29/lb) into small 1/2-inch pieces. Slice 1/2 lb jumbo yellow onion ($0.99/lb), mince 2 garlic cloves ($0.69 each), chop 2 tablespoons parsley ($1.29 each bunch), and zest and juice 1 fresh organic lemon ($0.99 each).
2. Place the diced 1 lb Yukon Gold potatoes in a saucepan, cover with salted water, and bring to a boil. Simmer 8 to 10 minutes until just tender, then drain well.
3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced 1/2 lb jumbo yellow onion and sliced 1/2 lb organic leeks with a pinch of salt. Cook 4 minutes until softened.
4. Add the sliced 1 organic fennel bulb and minced 2 garlic cloves to the skillet. Cook 4 to 5 minutes more until the fennel begins to soften and smell sweet.
5. Add the drained 1 lb diced Yukon Gold potatoes to the skillet with 1 more tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook 6 to 8 minutes, stirring occasionally, until the potatoes are golden at the edges. Stir in half the chopped parsley and keep warm.
6. Season the 2 cod portions from 1 lb Pacific cod fillet with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half the lemon zest from 1 fresh organic lemon. Heat 1 tablespoon olive oil in a second skillet over medium-high heat.
7. Sear the seasoned 1 lb Pacific cod fillet 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until the fish flakes easily. In the last minute, add the juice of 1/2 fresh organic lemon to the pan.
8. Taste the leek-fennel-potato hash and brighten it with the remaining juice and zest from 1 fresh organic lemon as needed. Plate the hash, top with the seared cod, and finish with the remaining 2 tablespoons chopped parsley.