Bacon Wrapped Cod With Spinach Food

BACON WRAPPED STUFFED COD FILLETS

Steps:

• METHOD STUFFED COD FILLETS: Rinse your cod fillets and pat dry and place on your counter. In a bowl grate stale bread until loss crumbs, then add SAVOURY, SALT, PEPPER, 1 TBSP BUTTER, GRATED ONION. Mix together leaving the leftover onion for your drawn butter sauce, after your dressing is mixed together set aside until ready to use. Take one cod fillet and season with salt and pepper on both sides, then take a hand full of stuffing and add to the top, pat down and roll away from you. Then take a piece of bacon and wrap around the rolled stuffed cod fillet and place in a deep pan or baking sheet with parchment paper. This will help catch the oil that is released from the bacon. Continue doing this until all the cod fillets are stuffed and season again with salt and pepper, optional. Place in a pre-heated oven of 350º to 375º for 30 to 45 minutes depending on your oven and when the bacon is a golden brown. Remove from heat and serve with a drawn butter, rice and veggies of choice. METHOD FOR DRAWN BUTTER: In a frying pan, ( cast iron ) or any type on a medium heat, add 1 tbsp butter, chopped onions and start to fry. Then add a pinch salt and pepper, after the onions have started to cook or soften then add flour or corn starch. Stir around in pan until cooked, then add 1 cup vegetable stock or broth and mix around until the drawn butter starts to thicken. Then turn heat down to simmer. Serve over BACON WRAPPED STUFFED COD, side of vegetables and topped with a drawn butter and a slice of homemade bread, then a cup of strong tea.

COD WITH BACON & BALSAMIC TOMATOES

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Sprinkle fillets with salt and pepper. Add fillets to bacon drippings; cook over medium-high heat until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm., Add tomatoes to skillet; cook and stir until tomatoes are softened, 2-4 minutes. Stir in vinegar; reduce heat to medium-low. Cook until sauce is thickened, 1-2 minutes longer. Serve cod with tomato mixture and bacon.

BACON WRAPPED COD WITH SPINACH

Steps:

• Cut fish into 4 pieces and season with salt and pepper.
• On a work surface, arrange 3 slices bacon so they overlap slightly. Place a piece of fish at one short end and tightly wrap with bacon, cutting off any excess bacon. Repeat with remaining fish and bacon.
• Whisk together mustard, honey, vinegar, and grapefruit juice; season with salt and pepper. Gradually whisk in oil.
• Heat a large non-stick pan over medium-high.
• Place fish, seam side down, in pan and cook until bacon is brown on all sides, about 9 minutes, turning occasionally.
• Toss lettuce with dressing and grapefruit and serve with fish.

BACON-WRAPPED COD

Steps:

• 1. Season the cod all over lightly with salt and pepper. Roll or fold the cod so that it looks like a small roast, and wrap the bacon around it, securing the pieces of bacon with a skewer or toothpick, so the cod is almost completely covered with the bacon (except at the "corners").
• 2. In a heavy-bottomed skillet, heat the olive oil over medium heat. When the oil is hot, add the fish and brown it on all sides, which will take about 6 minutes. Cover the skillet and continue cooking the cod until it is cooked through, about 16 minutes, turning it occasionally so it doesn't burn.
• 3. While the cod is cooking, make the sauce. Mince together the parsley and the shallot and place in a small bowl. Whisk in the oil. Coarsely chop the capers and whisk them into the sauce.
• 4. When the fish is cooked, transfer it to a warmed serving platter and let it sit for about 4 minutes. Remove the skewers or the toothpicks and drain away any liquid that comes from the fish. Pour the sauce over the fish and serve.

COD WITH BACON, LETTUCE & PEAS

Steps:

• Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
• Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.

WRAPPED COD FILLETS

Steps:

• Preheat oven to 350°F. Season fish with pepper. Wrap bacon around fish in crisscross pattern, forming "x" across top. Secure with toothpick, if necessary.
• Heat skillet; add fish. Cook 3 min. on each side or until bacon is crisp. Remove from skillet, reserving drippings. Place in baking dish. Bake 15 min. or until fish flakes easily with fork.
• Saute lemon slices in remaining bacon drippings 4 min. or until peel is lightly browned. Remove toothpicks from fish; top with lemon slices. Sprinkle with cheese.

STUFFED COD WRAPPED IN BACON

Steps:

• Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up.
• Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.
• Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.