Wild Icelandic Cod with Veggie Hash

1. Begin by preparing the vegetable hash. Wash the zucchini and Brussels sprouts. Rough chop the Brussels sprouts and cut the zucchini into 1/4-inch diced pieces. Cut the bacon into 1/4-inch pieces. Place the first sauté pan on medium heat. Add the chopped bacon and cook for 4-6 minutes to begin browning and crisping. Stir in the compound butter until melted.

2. Now, add the cut zucchini and Brussels along with the cabbage. Mix well to coat with the melted compound butter and bacon pieces. Increase the heat to medium-high. Cook for 4-6 minutes, stirring occasionally, until the hash begins to brown and the vegetables are softened. For softer vegetables, carefully add in 1-2 tablespoons of water and cook an additional 2-3 minutes. Taste, then add salt and pepper as desired.

3. While the bacon is cooking, remove the cod from the package and pat dry. Season with salt and pepper. Place the second sauté pan on medium-high burner for 2 minutes then add 2-3 teaspoons of oil. Carefully add the seasoned cod to the pan and cook for 3-4 minutes. Flip each cod filet over with the spatula. Continue cooking for 4-6 minutes more until the fish is thoroughly cooked. Fish should be cooked to an internal temperature of 145ºF. Turn off all heating elements.

4. Divide the vegetable hash between two plates or shallow bowls. Carefully place the cod filets on top. Top with a dollop of caper dill cream sauce (#1).

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.