Cod With Bacon, Fennel & Kale

Prep Time
Cook Time
Ready In

Recipe: #25651

February 13, 2017

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

Original is 4 servings


  • 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.


No special items needed.

1 Reviews


Excellent! So many of my favorite ingredients in here, so I knew it would be good. It comes together really quickly, so it's important to have everything prepped in advance. We had this with rice pilaf on the side. The vinegar really makes the dish, so don't skimp! My only regret is that the peppers and fennel were hidden under the kale. Next time, I might take them out of the pan and add them back towards the end of cooking so that the bright colors show.


review by:
(4 Jan 2024)

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