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Cod With Bacon, Fennel & Kale

Created by ellie on February 13, 2017

2 slices (2 ounce) bacon, chopped
4 (6 ounces) cod fish fillets (skinned)
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 cup fennel, sliced
1 cup sliced bell pepper (mini), different colors are pretty -- I used orange and red ones

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.