Seared Cod with Bacon, Braised Fennel and Kale
Created by breezermom on February 27, 2023
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #40246
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.
Nutritional Facts
- Serving Size: 1 (222.9 g)
- Calories 250
- Total Fat - 12.1 g
- Saturated Fat - 2.5 g
- Cholesterol - 29.7 mg
- Sodium - 1042.8 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 3.8 g
- Sugars - 0.9 g
- Protein - 22.7 g
- Calcium - 169.8 mg
- Iron - 3.1 mg
- Vitamin C - 93.7 mg
- Thiamin - 0.6 mg