Baked Cod with Potato-Carrot Mash and Steamed Greens

Preheat the oven to 400°F (200°C).

Peel and chop 1.5 lbs of russet potatoes into 1-inch cubes. Peel and chop 4 medium carrots into 1/2-inch pieces.

Place the potatoes and carrots in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Reduce heat and simmer for about 15-20 minutes until both are fork-tender.

While the vegetables are cooking, prepare the cod. Pat 1.5 lbs of cod fillets dry with paper towels and place in a baking dish.

Mince 2 cloves of garlic and mix with 2 tablespoons olive oil, 1 tablespoon fresh thyme, juice of half a lemon, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Brush the cod fillets with the garlic-herb oil mixture. Pour 1/4 cup white wine around (not over) the fish.

Bake the cod in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork.

While the cod is baking, drain the potatoes and carrots and return them to the pot.

Add 2 tablespoons butter, 1/3 cup warm milk, 1 tablespoon Dijon mustard, and mash until smooth but with some texture remaining. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

For the greens, wash and remove stems from 1 bunch of kale, then roughly chop the leaves.

In a large skillet with a lid, heat 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Add the chopped kale to the skillet with 2 tablespoons water. Cover and steam for 3-4 minutes until the kale is bright green and tender.

Season the kale with a pinch of salt and a squeeze of lemon juice from the remaining half lemon.

To serve, divide the potato-carrot mash among four plates. Place a cod fillet on each and spoon any pan juices over the fish. Serve the steamed kale alongside.

Garnish with 2 tablespoons chopped fresh parsley and additional lemon wedges if desired.