February 13, 2017
Dinner, Main Dish, Fish,
Cod, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy more
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"Recipe source: Cooking Light (Jan/February 2017)"
In a skillet over medium high heat cook the bacon for 5 minutes or until crisp; remove with a slotted spoon and set aside.
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).
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.
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