Best Cod Roasted With Bacon And Leeks Recipes

Cod roasted with bacon and leeks Recipe - (4.1/5) image

Provided by DebCooks

Number Of Ingredients 9

4 leeks trimmed, white parts only
2 T olive oil
4 slices bacon, cut into 1/2 inch pieces
Kosher salt
Freshly ground pepper
4 cod fillets (5 to 6 oz)
1/4 c white wine
1/4 c chicken stock
2 teas fresh thyme leaves or 1 tsp dry

Steps:

Preheat oven to 425. Split the leeks lengthwise and wash them under cool water to remove the grit. Slice the leeks in half-moon slices and transfer to a bowl filled with cold water. Swish them around to clean completely and then drain. Heat 1 T oil over high heat and cook the bacon until golden and crispy. Lift the bacon from the pan and drain on paper towels. Add the leeks and the remaining tablespoon of oil to the pan and toss with the bacon fat. Season with salt and pepper. Put in a 9 x 13 pan and roast the leeks for 15 minutes. Remove from the oven. Season cod with salt and pepper. Add the wine, stock, and thyme to the pan. Set the cod on top and roast for 10 to 12 minutes or until fish is cooked through. To serve put the cod on plates and spoon the leeks and juice over and top with bacon.

Cod Steaks on a Bed of Creamy Leeks, Potato and Bacon image

Provided by Ceezie

Categories Vegetable

Time 49m

Yield 2 serving(s)

Number Of Ingredients 11

2 cod steaks, about 1 inch thick
500 g leeks, prepared weight, cut into rounds
1 onion, chopped
3 medium potatoes, peeled and sliced
5 slices bacon, chopped
100 ml stock
100 ml white wine
3 tablespoons cream
flour (for dredging)
butter, oil
2 wedges lemons

Steps:

Fry the bacon over a medium heat with no extra fat until it's starting to go crispy and lots of fat has run off into the pan.
Add the leeks and onion, stir them around and cook for about 10 minutes.
Throw in the potatoes, stock and wine, season lightly with salt and black pepper, and simmer for about 20 minutes.
In the meantime, wash and dry the cod steaks, and dredge them in flour with salt and pepper.
When the leeks have had their 20 minutes, melt some butter in a non-stick frying pan with a little bit of oil. When it's hot, put in the cod steaks and cook them over a medium-high heat for five minutes on each side. Keep cooking the leeks in the meantime.
Just before serving, stir a few tablespoons of cream into the leeks and check the seasoning.
Pile the creamy leeks onto the plates, and pop the cod steaks on top with a wedge of lemon.

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.