Pan-fried halibut with roasted potatoes and Brussels sprouts

Ingredients:

• 450 g Brussels sprouts, trimmed and quartered
• 4 red potatoes (about 450 g)
• 1/4 cup extra-virgin olive oil
• 1 Gala apple, peeled and finely chopped
• 1 serrano pepper, thinly sliced ​​(remove seeds to reduce heat)
• 1.5 tsp fresh thyme, chopped
• 4 skinless halibut fillets, weighing 170g each.
• 0.5 cup apple cider (unfiltered apple juice without sugar)
• 2.5 tsp white wine vinegar
• 1 tbsp unsalted butter
• Chopped fresh parsley, for serving

Preparation:

1. In a microwave-safe bowl, combine the Brussels sprouts with 2 tablespoons of water, cover with plastic wrap, and set the bowl on a plate. Prick the potatoes with a fork and arrange them around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the sprouts are bright green, 7 minutes, then continue cooking the potatoes until tender, 3-4 minutes more. Let the vegetables cool slightly, then drain the sprouts and slice the potatoes.
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the Brussels sprouts and potatoes, season with salt and pepper, and cook, stirring, for about 5 minutes. Add another 1 tablespoon olive oil, the apple, serrano pepper, and thyme, and cook until the apple is soft, 5 minutes more.
3. Meanwhile, in a separate large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Season the fish with salt and black pepper, add to the skillet, and cook, turning once, until cooked through, about 8 minutes.
4. Divide the fried vegetables among plates; place the fish on top. Add the cider and 2 teaspoons of vinegar to the pan where the fish was fried; reduce for 2 minutes. Remove from the heat and stir in the butter and the remaining 0.5 teaspoon of vinegar; season with salt to taste. Pour the sauce over the fish and fried potatoes, sprinkle with parsley.