I was so sure that the season premiere of Game of Thrones was tonight; imagine my disappointment to discover that it’s not only one more week away, but two until the premiere airs. I’m interested to see if John Snow will return, dead or alive? Or what’s going to happen to Sansa and Theon? Conspiracy theories surfaced after the last season finale. I guess I’ll have to wait another two weeks to find out 🙁 Sad Panda.
In the meantime while I wait I’ll just have to find another show to occupy my time. I recently started Last Man on Earth, and I can’t stop laughing. I am a huge fan of Will Forte from his SNL days; the mini episodes of MacGruber on SNL was a serious delight. I can’t tell which part I liked more, how MacGruber never, ever completed his mission, or his feathery, Farrah Fawcett locks. Either way, I looked forward to every new SNL episode. This show, Last Man on Earth has a little MacGruber vibe it. Will Forte’s character is in pretty dire straits, being one of the last people left on earth and all. The show follows him and his “wife” as they try to get their stuff together and save humanity from complete extinction; it’s highly entertaining.
Speaking of entertaining, I went to my best friends’ bridal shower over the weekend; it was a great time, great company, great drinks, great food. My friend was concerned with the spread of food; specifically the potato salad. She wasn’t sure what kind she wanted, they decided on a pre-made potato salad from a local deli in town, it was delicious. That made me want to create my own version that may or may not make my friend proud.
I decided on a roasted purple potato and fennel salad with a creamy tarragon dressing. I knew I wanted to pair it with something light, so I decided on pan-seared cod. It was light, refreshing, and delicious. The color of the potatoes with the tarragon made for a very nice spring dish.
The flavor from the roasted potatoes makes for a nice potato salad. The roasted fennel also provided a sweet, caramelized flavor to the dish. The tarragon dressing matched nicely with both roasted potatoes and fennel too.
Ingredients- Yields 2-4 servings
- 1 lb purple potatoes (diced)
- 1 fennel bulb (large, roughly chopped)
- 2 green onions (white and green parts, chopped)
- 2/3 cup mayonnaise
- 1/4 cup fresh tarragon (chopped)
- 1 lemon (juiced)
- 1 tbsp dijon mustard
- 1 lb cod filets
- olive oil
- salt + pepper
Preheat oven to 400
In a ziplock bag, add potatoes, fennel, and a drizzle of olive oil
Mix and coat potatoes and fennel completely with oil
Add to greased baking sheet, sprinkle with salt + pepper
Bake for 25-30 minutes, until browned
Let cool for 5 minutes
In a small bowl, mix mayonnaise, lemon juice, dijon mustard, tarragon, and spring onion
Mix tarragon dressing with potatoes and fennel, set aside
Heat a cast iron skillet over medium-high heat
Sprinkle each side of cod with salt and pepper
Brush skillet with oil and add fish
Cook cod 4-5 minutes each side
Place each fillet on top of potato salad