Ingredients

• 1 pound new or creamer potatoes, preferably all the same small size, scrubbed and patted dry
• 6 tablespoons extra virgin olive oil, divided use
• Coarse sea salt
• 1/2 teaspoon dried rosemary leaves or the leaves from one fresh sprig
• 1 large onion, cut into slivers
• 4 garlic cloves, sliced
• 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 1 to 1 1/2 pounds cod tenderloin or fillets
• Freshly ground black pepper
• Optional garnish: 4 raw garlic cloves, sliced

Directions

Step 1

Place the potatoes in a baking dish that will be large enough to hold them and the fish. Drizzle the potatoes with 2 tablespoons olive oil, a sprinkle of salt, and the rosemary. Bake at 375°F for 30 to 40 minutes.

Step 2

While the potatoes are baking, heat a frying pan over medium heat. When hot, add 2 tablespoons olive oil and the onions; cook for 10 minutes, until soft and translucent, then add 1/2 teaspoon salt, the garlic, and thyme. Continue cooking just until the garlic softens; remove from heat.

Step 3

Turn the oven down to 350°F, then carefully take the baking dish out of the oven and use a kitchen mallet or a metal spatula to smash each potato, exposing the flesh (if the potatoes don’t give easily, put them back in the oven for another 15 minutes). Move them to the perimeter of the dish and fill the center with the onions and garlic. Place the fish right over the onions. Drizzle the fish with the remaining olive oil and sprinkle with salt and pepper.

Step 4

Bake for 10 minutes, then take the dish out of the oven, flip each potato, and use a serving spoon to drizzle the fish with olive oil from the bottom of the dish. Return to the oven for another 10 minutes or until the fish feels firm to the touch. Serve the fish topped with the onion mixture and raw garlic, if desired, and with the potatoes on the side.

Ingredients

• 1 pork tenderloin, between 1 and 1 1/4 pounds
• 3 tablespoons extra virgin olive oil, divided use
• 1 1/2 teaspoons fine sea salt
• 1 tablespoon freshly ground black pepper
• 2 shallots, finely chopped
• 2 garlic cloves, crushed, peeled, and minced
• 1/2 cup Pedro Ximénez sherry
• 1 cup beef stock
• 1 tablespoon unsalted butter

Directions

Step 1

Preheat the oven to 400°F. Place the tenderloin on a piece of parchment or wax paper. Brush it on all sides with 1 tablespoon olive oil, sprinkle on the salt, then pat on the black pepper.

Step 2

Heat a Dutch oven wide enough to hold the pork over high heat. When hot, add the rest of the olive oil and the pork. Sear the pork on all sides, turning it with tongs every 2 minutes.

Step 3

Cover the Dutch oven and place it in the oven to finish cooking for 10 minutes, or until an instant read thermometer registers 145°F when inserted into the thickest part of the tenderloin. Carefully place the Dutch oven on the stovetop and move the pork to a cutting board to rest while you make the sauce.

Step 4

Turn the heat up to high, add the shallots and garlic to the pan juices, and sauté for about 2 minutes, stirring constantly to avoid scorching. Deglaze the pan with the sherry, using a spatula to get up all the brown bits. Bring to a boil and cook until the sherry is reduced by half. Add the stock and boil it down until it’s reduced, again by half, and thick enough to coat the back of a spoon. Take the pot off the heat and whisk in the butter.

Step 5

Slice the tenderloin into 8 medallions, divide among 4 plates, and spoon on equal amounts of sauce.