Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes and Braised Brussels sprouts

Serves 4

Ingredients
Mashed Potatoes:

* 4 tablespoons unsalted butter
* 3 large onions, finely sliced
* 3 tablespoons balsamic vinegar
* 1 teaspoon finely chopped fresh thyme
* Salt and freshly ground pepper
* 6 russet potatoes, peeled and cut into 1-inch dice
* 6 tablespoons unsalted butter
* 1 cup heavy cream
* 3 tablespoons prepared horseradish

Directions

Heat butter in a large skillet over medium heat. Add the onions and cook slowly until deep golden color. 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. Drain well, add butter, heavy cream and horseradish, mash until smooth. Season with salt and pepper. Place potatoes in a bowl and top with the onions.

Pan Seared Cod:

* 2 tablespoons olive oil
* 4 cod fillets, about 6 to 7 ounces each
* Salt and freshly ground pepper
* 1/2 cup finely chopped cilantro

Preheat oven to 375 degrees F. Heat oil in a large saute pan. Season cod on both sides with salt and pepper. Dredge skin-side in cilantro. 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.

Braised Brussels Sprouts:

* 1 pound brussels sprouts
* 3/4 cup beef stock
* tablespoon olive oil

Trim brussels sprouts, cut bottoms off and cut in half. Heat oil over medium high heat. Add brussels sprouts and fry until caramelized. Add broth and cover and cook until soft 7-10 minutes.