Ingredients

serves 4

　　2 pounds baby Yukon Gold potatoes

　　Salt

　　1 pound Brussels sprouts

　　4 (6- to 8-ounce) skinless halibut fillets

　　2 teaspoons Old Bay seafood seasoning

　　4 slices smoky bacon

　　2 1/2 tablespoons vegetable oil

　　Black pepper

　　1 large shallot, thinly sliced

　　1/2 red bell pepper, seeded and chopped

　　2 garlic cloves, finely chopped

　　A few sprigs of fresh thyme, leaves removed and chopped

　　3/4 cup chicken stock

　　1 tablespoon butter, cut into pieces

　　A few stems of fresh tarragon, leaves removed and chopped

　　1/2 cup sour cream

　　1/4 to 1/3 cup chopped fresh chives

　　4 lemon wedges

　　

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.

　　Rachael Ray's Look + Cook