Cod And Bacon

How To Make Cod with Bacon and Butter Beans Step One. Add fillets to bacon drippings.

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Heat the oven to 200C180C fangas 6.

Cod and bacon. Put a sprig of fresh rosemary on top of each fillet and drizzle with a little olive oil. Place the baking tray in the preheated oven for 10-12 minutes until the bacon is golden and the fish is cooked through. Fry the bacon lardons in a large frying pan over a medium-high heat for 8-10 minutes until crisp then set aside to cool slightly.

Put the bacon in a mini food processor and whizz until just broken up or finely chop and put in a mixing bowl. Add the bacon and cook for 4-5 minutes or until golden then chop and set aside. 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.

Chop up the cooked bacon and set it aside for later. Sprinkle fillets with salt and pepper. Season the cod all over lightly with salt and pepper.

Heat a deep non-stick frying pan or wok over a medium heat and add in 200 g streaky bacon. Drain on paper towels. Prep cod scale skin and debone if applicable Cure prepared cod in salt for 16 minutes Wash off salt and pat dry with jay cloth Roll the fish tightly in cling film and leave to set Cut off 100g portion if applicable remove cling film Cut off 100g portion if applicable remove cling film Roll cod portion in blanched cabbage leaf.

2 Spray the pan with a little more low-calorie cooking spray add the shallot carrot and garlic and stir-fry for 2-3 minutes. Add the stock bring to the boil and stir in the lentils. Remove with a slotted spoon.

3 Season the cod and place on the lentils. Cook for 25 minutes on each side and use tongs to remove the bacon leaving the oil in the pan. Lay the cod fillets in the tray skin down.

In a large skillet cook bacon over medium heat until crisp stirring occasionally.

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