Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sauteed Pattypan Squash

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.5 cup cilantro leaves finely chopped
• 4 fillet cod 
• 3 tablespoons parsley fresh finely chopped
• 1 teaspoon thyme leaves fresh finely chopped
• 1 cup heavy cream 
• 3 tablespoons horseradish prepared
• 2 tablespoons olive oil 
• 3 large onions finely sliced
• 12  baby vegetables 
• 6  russet potatoes peeled cut into 1-inch dice
• 4 servings salt and pepper 
• 4 servings salt and pepper freshly ground
• 2 tablespoons butter unsalted
• 4 tablespoons butter unsalted
• 6 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• oven
• pot

Directions

1. Heat butter in a large skillet over medium heat.
2. Add the onions and cook slowly until deep golden color.
3. Add vinegar and thyme and season with salt and pepper, cook for 2 minutes longer. Cook potatoes in a large pot of salted water until soft.
4. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper.
5. Place potatoes in a bowl and top with the onions.
6. Heat oil in a medium saute pan.
7. Add squash and saute until just cooked through.
8. Add butter and cook until melted.
9. Add parsley and season with salt and pepper to taste.
10. Pan Seared Cod:Preheat oven to 375 degrees F.
11. Heat oil in a large saute pan. Season cod on both sides with salt and pepper. Dredge skin-side in cilantro.
12. Place cod, cilantro-side down in the oil and saute until lightly golden brown. Turn the fish over and place in the oven and continue cooking for 3 to 4 minutes until just cooked through.