Habanero Hot Cod w/ Onions + Potatoes

Here’s what you’ll need:

• 3 Tbsp extra-virgin olive oil, divided
• 2 medium onions, thinly sliced
• 3 Tbsp Yellowbird Organic Habanero Hot Sauce
• Kosher salt
• 1" piece ginger, peeled and sliced into matchsticks or finely chopped
• 2 tsp soy sauce (tamari or coconut aminos work, too!)
• 1 medium russet potato, scrubbed and sliced into ¼"-thick rounds
• 2 (6 oz) fillets of cod (or your favorite flaky white fish)
• 2 scallions, trimmed and thinly sliced
• Red pepper flakes (we crushed up dried pequin peppers for extra heat)
• More Yellowbird Organic Habanero Hot Sauce, for drizzling

Instructions:

1. Heat 2 Tbsp oil in a large skillet over medium heat. Add onions, season with salt, and cover. Cook, uncovering and stirring occasionally, until onions are softened and begin to take on color, about 5 minutes. 
2. Uncover and add ginger. Continue cooking, stirring occasionally, until onions are jammy and golden brown, 10–12 minutes.
3. Stir in soy sauce and Yellowbird Organic Habanero Hot Sauce. Transfer the onion mixture to a plate and wipe out the skillet.
4. In the same skillet, pour remaining 1 Tbsp oil and increase heat to medium-high. Arrange potato slices in a single layer, season with salt, and cook, turning halfway through, until golden brown, about 10–12 minutes.
5. Spread the onion mixture over the potatoes, leaving a 1-inch border of potatoes uncovered. Season fish fillets with salt and place them on top of the onion mixture. Cover, reduce heat to medium-low, and cook until the fish is opaque throughout and flakes easily, about 10–12 minutes.
6. Serve hot, topped with scallions, another drizzle of Yellowbird Organic Habanero Hot Sauce, and pepper flakes. Enjoy the blend of crispy, savory, spicy goodness!