Bacon-Wrapped Cod with Bacon Buttered Greens

Name: Bacon-Wrapped Cod with Bacon Buttered Greens
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 Cod Loins, skinned, approx. 120-140g each; 10 Rashers Smoked Streaky Bacon; 140g Full Fat Plain Yogurt; 0.5 Lemon; 15g Fresh Parsley Leaves, finely chopped; 200g Savoy Cabbage, inner leaves thinly sliced; 1tsp Garlic Granules; 40g Unsalted Butter; 2 Cloves Garlic, peeled and crushed with a garlic press; 2 Leeks, thinly sliced (discard the dark green ends); Maldon Salt, to taste

by Monya Kilian Palmer

Fish

Pork

Gluten Free

3.9

15m prep time

35m total time

Easy level

11 ingredients

Bacon-Wrapped Cod with Bacon Buttered Greens recipe by Monya Kilian Palmer

“In this recipe, there is a delicate balance to achieve by safely cooking the bacon while not over-cooking the fish. So, feel free to try this lovely idea with any chunky white fish fillets that suit your budget (as long as they are free of skin and bones). For me, however, cod loins or monkfish fillets work best – but please check my notes on how times may need to be adjusted for each.” - Monya

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C (fan-assisted) and line a baking tray with baking paper.

Step 2

Scatter the garlic granules over the fish. Season lightly with salt and pepper. Wrap a rasher of smoked streaky bacon around each piece, tucking it in tightly underneath so it holds its shape. 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).

Step 3

Make the sour yogurt sauce by simply combining the yogurt, lemon juice and most of the chopped parsley in a bowl. Season with salt and pepper and set aside.

Step 4

For the bacon-buttered greens, melt the butter in a large non-stick pan or wok over medium high heat. Once the butter foams, add the reaming diced bacon and garlic and cook for 3-4 minutes, stirring regularly. Tip in the leeks and cabbage and toss to coat evenly in the bacon butter. Season with salt and pepper and cook for 2 more minutes, stirring regularly. Reduce the heat to medium and continue to cook, stirring occasionally until the greens completely soften, approx. 8-9 minutes.

Step 5

Serve with the bacon-wrapped fish with the sour yogurt drizzled over and the bacon buttered greens on the side. Season the whole lot with salt and pepper and don’t forget to scatter the remaining chopped parsley before tucking in!

Ingredients
Based on 4 servings

4 Cod Loins, skinned, approx. 120-140g each 2 x Sainsbury's MSC Cod Fillets Boneless & Skinless 250g
10 Rashers Smoked Streaky Bacon 1 x Sainsbury's Smoked Streaky Bacon Rashers x14 300g
140g Full Fat Plain Yogurt 1 x Sainsbury's Natural Yogurt 500g
0.5 Lemon 1 x Sainsbury's Lemons
15g Fresh Parsley Leaves, finely chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
200g Savoy Cabbage, inner leaves thinly sliced 1 x Sainsbury's Savoy Cabbage
1tsp Garlic Granules 1 x Sainsbury's Garlic Granules 58g
40g Unsalted Butter 1 x Sainsbury's British Butter, Unsalted 250g
2 Cloves Garlic, peeled and crushed with a garlic press 1 x Sainsbury's Garlic
2 Leeks, thinly sliced (discard the dark green ends) 1 x Sainsbury's Leeks 500g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g