Ingredients

• 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
• 2 tablespoons olive oil
• 12 pattypan squash
• 2 tablespoons unsalted butter
• 3 tablespoons finely chopped fresh parsley
• Salt and pepper
• 2 tablespoons olive oil
• 4 cod fillets, about 6 to 7 ounces each
• Salt and freshly ground pepper
• 1/2 cup finely chopped cilantro

Instructions

1. Mashed Potatoes: 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.
2. Squash: Heat oil in a medium saute pan. Add squash and saute until just cooked through. Add butter and cook until melted. Add parsley and season with salt and pepper to taste.
3. Pan Seared Cod: 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.