Best Bacon Wrapped Cod With Frisee Recipes

Bacon-Wrapped Cod with Frisee image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 9

1 skinless, boneless cod fillet (1 1/4 pounds and 1 1/2 inches thick)
Coarse salt and ground pepper
12 strips bacon (about 12 ounces total)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 tablespoon sherry vinegar
1 pink grapefruit, peel cut off, flesh cut into segments, juice squeezed from membranes
1/4 cup extra-virgin olive oil
1 large head frisee, cut into 1-inch pieces

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.

Nutrition Facts : Calories 286 g, Fat 22 g, Fiber 4 g, Protein 10 g

Bacon-Wrapped Cod with Frisée image

Yield serves 4

Number Of Ingredients 9

1 pink grapefruit
1 skinless cod fillet (1 1/4 pounds and 1 1/2 inches thick)
Coarse salt and ground pepper
12 slices bacon (12 ounces)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 tablespoon sherry vinegar
1/4 cup olive oil
1 large head frisée, cut into 1-inch pieces

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

Bacon-Wrapped Cod image

Provided by Susan Herrmann Loomis

Yield Makes 2 generous servings

Number Of Ingredients 9

1 pound (500g) fresh cod fillet
Sea salt and freshly ground black pepper
3 ounces (90g) thinly sliced slab bacon, rind removed
1 tablespoon extra-virgin olive oil
For the sauce:
1/2 cup fresh flat-leaf parsley leaves
1 shallot
1/4 cup extra-virgin olive oil
3 tablespoons capers

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.