Bacon-wrapped Cod with Bacon Buttered Greens
You will love these little parcels of bacon-wrapped cod loins. I serve it with a sour yogurt drizzle and a rich combination of leek and cabbage (stir-fried in bacon butter, obvs!)
Servings 4
Calories 381kcal
Ingredients
For the cod & sour yoghurt
- 4 cod loins (skinless) (approx. 125g each)
- 1 tsp garlic granules / garlic powder
- 4 rashers smoked streaky bacon
- 140 g full-fat plain yogurt
- 1/2 lemon juice of
- handful fresh parsley finely chopped
For the bacon-buttered greens
- 40 g unsalted butter
- 6 rashers smoked streaky bacon chopped
- 2 cloves garlic peeled and crushed with a garlic press
- 2 medium leeks thinly sliced (discard the dark green ends)
- 200 g Savoy cabbage shredded (use soft inner leaves only)
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7). Line a baking tray with baking paper.
- Remove the cod from its packaging scatter over the garlic granules. Season lightly with salt and pepper. Wrap a rasher of smoked streaky bacon around each fillet, tucking it in tightly underneath. Place onto the tray and bake for 15-16 minutes. If you choose to use monkfish fillets (which tend to be thicker and ‘meatier’, increase the cooking time by 3-4 minutes).
- Make the sour yogurt sauce by simply combining the yogurt, lemon juice and most of the chopped parsley together in a bowl. Season and set aside.
- For the greens, melt the butter in a large non-stick pan or wok over medium high heat. Once foaming, add the bacon and garlic and cook for3-4 minutes. Tip in the leeks and cabbage into the pan and toss to coat evenly in the bacon butter. Season with salt and pepper, then reduce the heat to medium. Cook, stirring regularly until the greens completely soften, approx.8-9 minutes.
- Serve with the bacon-wrapped cod pieces with the sour yogurt drizzled over and the bacon buttered greens on the side. Season as needed with salt and pepper and don’t forget to scatter the remaining chopped parsley over the whole lot before tucking in!
Notes
USEFUL TIPS:
- If your budget allows for it, try this using monkfish fillets. If you choose to do so, increase the time in the oven by approx. 3-4 minutes.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 381kcal | Carbohydrates: 6.6g | Protein: 38g | Fat: 23g