Cod With Bacon, Fennel & Kale
"Recipe source: Cooking Light (Jan/February 2017)"
Ingredients
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 by Step Method
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
No special items needed.