Baked Cod with Braised Cabbage and Bacon

- 4 cod fillets (24 oz or 680g total, 6 oz or 170g each)
- 4 cups braised cabbage
- 1 1/2 cups (190g) diced bacon
- 2 medium red beets
- 1/2 cup (120ml) heavy cream
- 2 tablespoons (30g) butter
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
1. Preheat your oven to 400°F (200°C). Get a baking sheet ready by lining it with aluminum foil or parchment paper
2. Season the cod fillets with salt and black pepper then set them on the baking sheet
3. Grab a large skillet and cook the diced bacon over medium heat until it turns crispy. Take the bacon out but leave the grease in the skillet
4. Pour the heavy cream into the skillet and bring it to a simmer. Toss in the cabbage, put a lid on the skillet, and let it cook for 10 to 12 minutes or until the cabbage is tender
5. At the same time the cod is baking, cook the red beets in boiling water until they are tender. Drain them and cut them into wedges
6. Once everything is ready, place a cod fillet on each plate and top it with the braised cabbage and crispy bacon. Serve the roasted red beets on the side
- baking sheet
- aluminum foil
- parchment paper
- skillet
- lid
- oven
- plates
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