Best Bacon Wrapped Cod With Spinach Recipes

Bacon Wrapped Cod With Spinach image

Provided by queenbeatrice

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 skinless boneless cod fish fillet (1 1/4 pounds and 1 1/2 inches thick)
salt
pepper
12 slices bacon
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 tablespoon sherry wine vinegar
1 pink grapefruit, peeled, flesh cut into segments
1 cup pink grapefruit juice
1/4 cup extra-virgin olive oil
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.

Nutrition Facts : Calories 537.2, Fat 44.7, SaturatedFat 12.2, Cholesterol 71.1, Sodium 619.6, Carbohydrate 15, Fiber 1.1, Sugar 6.4, Protein 19

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.

Baked Cod fish with Tomato Cheese sauce and Bacon image

Provided by Hidemi Walsh @Hidemi

Categories Fish

Number Of Ingredients 13

1/2 cup(s) cooked wild rice
9 ounce(s) frozen chopped spianch, thawed and squeezed to drain
2 - cod fish fillets, 4 oz each
2 teaspoon(s) white wine
1 tablespoon(s) olive oil
2 teaspoon(s) olive oil
1 - small tomato, about 4 oz
1/2 cup(s) shredded mild cheddar cheese
1 tablespoon(s) soy sauce
1/4 teaspoon(s) dried oregano leaves
4 tablespoon(s) panko (japanese bread crumbs)
2 slice(s) bacon
- salt and pepper

Steps:

Chop tomato and bacon.
Rinse cod fish fillets with cold water and pad dry with paper towels. Cut each fillet into little bit bigger than bit size and put into a shallow bowl with white wine. Add salt and black pepper to season. Set aside.
Make tomato cheese sauce. In a bowl, mix together tomatoes, soy sauce, oregano leaves and shredded cheddar cheese.
Make crumble. In another bowl, mix together panko, bacon and wild rice.
In a skillet, heat 1 tablespoon olive oil and sauté spinach over medium heat for about 1 minute then put into each serving ramekin (10-12 oz each) equally. Place cod fish equally with the liquid remaining in the bowl on the spinach. Put the tomato cheese sauce on the fish and sprinkle crumble. Sprinkle black pepper to season (as much as you prefer) and pour the olive oil (1 teaspoon for each) over the top.
Bake in preheated 400 degrees F oven for 15-20 minutes until fish are cooked through and crumbles are golden brown and crisp.