Ingredients
- 2 center-cut bacon slices, chopped
- 4 (6 ounce) cod fillets (may substitute grouper or snapper)
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup thinly sliced fennel
- 1 cup sliced mini bell peppers
- 4 cups stemmed and chopped kale
- 1/2 cup chicken stock
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fennel fronds
- 2 tablespoons cider vinegar
How to Make
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Step 1: Cook the bacon in a large skillet over medium high heat for 5 minutes or until crispy. Remove with a slotted spoon so a paper towel lined plate.
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Step 2: Sprinkle the fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the fish to the pan drippings and cook 4 minutes on one side until golden brown. Remove the fish from the pan (Fish will not be fully cooked).
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Step 3: Add the sliced fennel and the bell peppers to the pan. Saute for 5 minutes. Reduce the heat to medium low. Add the kale to the pan; place the fish on top of the kale. Add the stock to the pan. Cover and cook for 6 to 8 minutes or until the kale is wilted and the fish flakes easily with a fork.
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Step 4: Sprinkle with the bacon, remianing salt and pepper, parsley, fennel fronds and cider vinegar.
We hope you enjoy this recipe!
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