Cod With Bacon, Fennel & Kale

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Recipe source: Cooking Light (Jan/February 2017)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (246.9 g)
  • Calories 208
  • Total Fat - 9.7 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 43.6 mg
  • Sodium - 731.4 mg
  • Total Carbohydrate - 14.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.3 g
  • Protein - 17.6 g
  • Calcium - 153.4 mg
  • Iron - 2.2 mg
  • Vitamin C - 115.1 mg
  • Thiamin - 0.2 mg

Step 1

In a skillet over medium high heat cook the bacon for 5 minutes or until crisp; remove with a slotted spoon and set aside.

Step 2

Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to drippings in pan and cook for 4-5 minutes on one side or until golden. Remove fish form pan (fish will not be cooked through yet).

Step 3

Add fennel and bell peppers to and and saute for 5 minutes. Reduce heat to medium low. Add kale to pan and arrange fish on top of kale; add stock to pan and cover and cool k6-8 minutes or until kale is wilted and fish flakes easily when tested with a fork. Sprinkle with bacon, remaining salt (1/4 teaspoon) and remaining pepper (1/4 teaspoon), parsley, fennel fronds, and vinegar.

Tips & Variations


No special items needed.

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