Baked Cod with Sun-Dried Tomatoes and Crispy Bacon
Ingredients
- 450g (1 lb) cod fillet, fresh
- 125g (4.4 oz) bacon, diced
- 250g (8.8 oz) sun-dried tomatoes, drained and chopped
- 425ml (1.8 cups) crème fraiche
- 425g (1.7 cups) shredded aged cheddar cheese (31% fat)
- 90ml (0.38 cups) heavy cream
- 25g (2 tbsp) all-purpose flour
- 25g (2 tbsp) tomato paste
- 2 tsp black pepper
- 1 tsp salt
- 1 fish bouillon cube
- Fresh parsley for garnish
Instructions
1. Preheat your oven to 190°C (375°F).
2. In a small bowl, combine flour, salt, and pepper.
3. Dust the cod fillet evenly with the flour mixture.
4. Place the coated cod on a baking sheet lined with parchment paper.
5. In another bowl, whisk together the crème fraiche, shredded cheese, and heavy cream until smooth.
6. Spread the crème fraiche mixture evenly over the cod, leaving a 2.5 cm (1-inch) border around the edges.
7. Sprinkle sun-dried tomatoes and chopped bacon over the top.
8. Bake in the preheated oven for 25-30 minutes or until the cod is cooked through and the top is golden brown.
9. Remove from the oven and let the cod rest for a few minutes before serving.
10. Garnish with fresh parsley and serve hot.
Tools
- baking sheet
- parchment paper
- small bowl
- whisk
- measuring cups
- measuring spoons
- oven
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