Mustard-Glazed Black Cod with Fingerlings and Chive Puree

• 1 cup snipped chives
• 1 cup baby spinach
• 1/2 cup extra-virgin olive oil
• Kosher salt
• 1 pound fingerling potatoes
• 1/4 cup coarsely chopped pitted green or brown olives
• 3/4 cup pure olive oil
• Four 6-ounce skinless black cod fillets
• 3 tablespoons Dijon mustard
• Freshly ground pepper

1. Preheat the broiler and position a rack 8 inches from the heat.
2. Bring a large saucepan of water to a boil.
3. Add the chives and spinach and blanch for 30 seconds, just until bright green.
4. Drain and rinse under cold water; squeeze dry.
5. Transfer the chives and spinach to a blender.
6. Add the extra-virgin olive oil and puree until smooth.
7. Season with salt.
8. Rinse out the saucepan and fill it with cold water.
9. Add the potatoes and bring to a boil.
10. Simmer until the potatoes are tender, about 10 minutes.
11. Drain the potatoes and cut them into thin coins.
12. Meanwhile, in a microwave-safe bowl, combine the olives with the pure olive oil.
13. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave.
14. Drain the olives and transfer to a paper towellined plate to cool.
15. Reserve the oil for another use.
16. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper.
17. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside.
18. Sprinkle with the olives, drizzle the chive puree all around and serve.

chives, baby spinach, extravirgin olive oil, kosher salt, potatoes, brown olives, olive oil, mustard, freshly ground pepper

Taken from www.foodandwine.com/recipes/mustard-glazed-black-cod-fingerlings-and-chive-puree (may not work)