Pan-Seared Christmas Cod with Red Cabbage and Brussels Sprouts

Method

Boil the potatoes in salted water for about 15 minutes, until almost cooked through.
Spread the potatoes on a baking sheet and gently flatten them with the bottom of a glass.
Drizzle with olive oil, sprinkle with coarse salt and pepper.
Bake for 20-25 minutes at 225°C fan oven.

Divide the cod into 4 equal portions. Melt butter and olive oil together in a skillet.
Sear the cod fillets with the skin side down over medium-high heat.
Pour a little of the butter and oil mixture over the fish once per minute while cooking.
When the cod starts turning whiter and flakes apart, after 12–15 minutes, the fish is ready.
Carefully lift the cod fillets onto paper towels and remove the skin. Season with pepper. Serve the cod immediately.