Bacon Wrapped Cod Recipes

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.

BACON WRAPPED COD

Steps:

• Preheat oven to 400 degrees.
• Lay out the cod fillet on a clean cutting board and pat dry with a paper towel.
• Brush melted butter or olive oil all over each piece of cod.
• Season with salt and pepper.
• Wrap each fillet with one slice of bacon.
• Bake at 400 degrees for 10 to 12 minutes.

BACON-WRAPPED COD WITH FRISEE

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 cup grapefruit juice; season with salt and pepper. Gradually whisk in oil.
• Heat a large nonstick pan over medium-high. Place fish, seam side down, in pan and cook until bacon is deep golden brown on all sides, about 9 minutes, turning occasionally. Toss frisee with dressing and grapefruit and serve with fish.

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.

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.

BACON-WRAPPED STUFFED FISH

Steps:

• To make the stuffing, melt butter, add onion, sauté gently and add all other ingredients except the fish.
• Cut each fillet in half lengthwise.
• Place stuffing on each fillet, roll up and wrap a thin slice of bacon around each roll.
• Place in a buttered ovenproof dish, cover and bake in a moderate oven (375 F) for 15 minutes.
• Remove cover to brown the dish for last five minutes.
• Garnish with lemon wedges and parsley.

BACON-WRAPPED COD WITH FRISéE

Steps:

• Cut off both ends of grapefruit. Working from top to bottom, cut away peel and white pith with a paring knife. Holding grapefruit over a bowl, cut along both sides of each membrane to release segments. Squeeze membrane over bowl to extract juice. Reserve 1/4 cup juice.
• Cut fish into 4 equal 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 wrap tightly with bacon, trimming 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 nonstick skillet over medium-high. Cook fish, seam side down, turning occasionally, until bacon is deep golden brown on all sides, and fish is opaque throughout, about 9 minutes. Toss frisée with dressing and grapefruit segments and serve with fish.
• Nutrition Information
• (Per Serving)
• Calories: 286
• Fat: 22.3g (4.7g Saturated Fat)
• Protein: 10.4g
• Carbohydrates: 11.8g
• Fiber: 4.7g

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.