Pan Seared Cod with Salt Cod Mashed Potatoes and Collard Greens

In a shallow baking dish, marinate the cod with the remaining

ingredients and keep covered in the refrigerator until needed.
In a non-stick skillet, sear cod 3-4 minutes per side. Remove and

serve with entire dish.

Peel and quarter potatoes. Place in a medium saucepot and cover

with cold water. Bring to a boil. Add cod and continue to cook

until potatoes slip off the knife. Remove from heat and drain.

Return potatoes to stove and dry slightly over low heat. Add

cream and butter and whisk until potato mixture is smooth.
Remove from heat, adjust seasoning with white pepper and keep

warm.

On a clean work surface, remove the centre stem and slice into

long strips and reserve. In a large pot of boiling water, blanch

the collard greens for 4 minutes. Drain and reserve.

In a large skillet, cook the bacon until crisp. Discard excess fat and return bacon to heat and add sliced shallots. Continue to cook until shallots are translucent about 3 minutes. Add collard

greens and mix thoroughly. Season with pepper and remove from

heat and reserve.