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 Cod with a Crispy Bacon Topping

Cod topped with crispy bacon

Click picture to enlarge

Steamed cod topped off with a crispy bacon topping makes an unusual and tasty meal. It's reasonably quick and you can even make the topping earlier then heat it when the cod is cooking.

Our recipe keeps the cod extra moist and full of flavour by wrapping it in foil or greaseproof paper. Simply add a tablespoon of water or wine and let it steam itself in the oven

KEY POINTS

 Preparation Time:  15 mins  Cooking Time:   25 minutes
 How Difficult  Medium  Freeze?   No
 Servings

Two



INGREDIENTS

Metric Imperial
2 cod or haddock steaks 2 cod or haddock steaks
3 slices of streaky bacon 3 slices of streaky bacon
2 tablespoons olive oil 2 tablespoons olive oil
20g butter oz butter
15g golden breadcrumbs golden breadcrumbs
1 tablespoon of wine or water 1 tablespoon of wine or water
3 leaves of chopped basil 3 leaves of chopped basil
Salt and pepper to taste Salt and pepper to taste

Our Ingredients Above
We have used cod for our fish cakes but any chunky fish can be used such as haddock.

Preparation Before Cooking
Cut the streaky bacon into small pieces.
Chop the basil.
Skin the fish if you don't like skin (click here to skin a fillet of fish)
Preheat the oven to 170C / 325F / Gas mark 4

Kitchen Equipment
2 Medium frying pan

CLICK ANY PICTURE BELOW TO ENLARGE IT

Heat the frying pan to a medium heat and add the streaky bacon pieces and two tablespoons of olive oil. Cook until the bacon is crisp, this should take around 5 minutes. Turn frequently

Add the golden breadcrumbs, mix it all together and cook for another 2 minutes. Add the butter and the chopped basil and continue stirring until the butter has melted. Put the mix to one side in the frying pan.


 
Tear off a piece of kitchen foil or greaseproof paper large enough to enclose a cod steak with some room at the top for air to circulate. Curl up the edges, add a tablespoon of wine or water and a cod steak then close up the kitchen foil leaving room for air to circulate above the steak. Do the same for the other cod steak. Place the parcels in the oven and cook for 12 to 15 minutes (180C / 350F / Gas mark 4) depending on the size of the steak.

Two minutes before the fish is cooked, warm the bacon and breadcrumb mix in the first pan.


  
Put each steak onto a plate and cover with the bacon topping. We laid our cod on red split peas, cooked for 25 minutes in a tin of chopped tomatoes, herbs, chopped onion and a sliced stick of celery. The onion and celery were fried on a medium heat for 5 minutes first.

New potatoes and peas would be another great combination.

MORE FISH RECIPES 

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