I had some little fingerling potatoes that I needed to use up (nice yellow ones) and decided to pair them with some purple kale and some lovely Pacific cod (wild caught in Alaska). 

I oven roasted the potatoes with some salt and olive oil at about 400 until tender, and chopped them roughly.  Separately, I sauteed some onion and garlic in olive oil, then added the chopped purple curly kale until it was all tender, and added that to the potatoes.

To finish up, I fried the cod in coconut oil until it was cooked through and lightly browned, then broke it up and mixed with the veggies, then at the last minute added some lemon-infused olive oil, sel gris, and some Balinese "long pepper", which has a very nice floral, peppery scent.

The result was a big hit with the whole family.  The soft cod contrasted nicely with the tender-but-firm kale.  Vikki suggested that next time I serve the potatoes on the side, largely because I was a bit off on my ratios, and the dish ended up a bit potato-heavy.  Maybe only half the bag of fingerlings next time...