Ingredients
2 cups golden pee-wee potatoes, cut in half, plus 1 Tbs. extra-virgin olive oil
2 Tbs. butter, plus 1 Tbs. olive oil
1/2 medium bunch asparagus, ends trimmed and spears cut in half
1 ear corn, kernels removed
3 cups chopped collard greens (or any greens you prefer)
2 cod fillets, pat dry
1 cup sun-dried tomatoes, with 2 Tbs. packed oil
salt and pepper, to taste mint or parsley, for garnish
2 Tbs. butter, plus 1 Tbs. olive oil
1/2 medium bunch asparagus, ends trimmed and spears cut in half
1 ear corn, kernels removed
3 cups chopped collard greens (or any greens you prefer)
2 cod fillets, pat dry
1 cup sun-dried tomatoes, with 2 Tbs. packed oil
salt and pepper, to taste mint or parsley, for garnish
Instructions
- Place the potatoes on a rimmed baking sheet, and toss with a Tbs. oil and a pinch of salt and pepper. Roast 25 to 30 minutes, tossing halfway through.
- Heat the butter and oil over medium in a medium cast iron skillet. (or any skillet you love) Add the asparagus and corn; sauté 3 minutes, or until the corn starts to pop a little and the asparagus starts to get tender. Add the collards and toss to wilt. Season with a pinch of salt and pepper. Transfer to a plate.
- In a food processor, pulse the tomatoes until they’re as smooth as you can get them.
- Back in the skillet, add a little more butter and/or oil. Season the cod with salt and pepper and place them in the pan and sear on both sides until browned, and the fish is flaky. Brush both sides with the sun-dried tomato spread.
- Serve fish over a bed of the greens, veggies and potatoes. Garnish with a little mint or parsley.
