For Potatoes –

•   1 pound baby yellow potatoes
•   2 tablespoons plus 2 teaspoons salt, divided
•   5 tablespoons unsalted butter, melted
•   1 teaspoon chives, finely minced

For Leeks –

•   2 leeks, cleaned, split, sliced in ½ inch
•   2 tablespoons unsalted butter
•   2 tablespoons olive oil
•   1 teaspoon salt

For fish –

•   4 (6-8) ounce cod filets
•   2 teaspoons salt, divided
•   1 teaspoon freshly ground pepper, divided
•   ½ cup regular or gluten free flour of choice, we used Bob’s Red Mill Paleo flour but rice flour would also be very nice
•   2 tablespoons unsalted butter
•   2 tablespoons olive oil
•   Lemon wedges and tabasco to serve, optional (but not really)