Skillet Bacon-Wrapped Cod with Zucchini & Tomatoes – Recipe!

Cooking restaurant quality fish is pretty easy to do, if you follow a couple of rules.  Always use a good seasoned skillet, and let the fish release naturally on its own before flipping.  Those are two pretty simple things to ensure a flavorful fish experience, but wrapping the filets in bacon can add a whole new level of deliciousness.

Bacon makes almost anything taste better, in my opinion and sliced bacon crisps up beautifully when cooked in skillet.  Wrapping a cod filet twice around with a bacon strip adheres with ease.  There’s no need for pinning bacon to a fresh piece of fish, bacon and fish naturally bond together like glaze on a doughnut, and taste just as divine.

The skillet does all the work – crisps, renders fat and applies the perfect balance of heat.  While sliced zucchini and tomatoes create a quick spring sauce that comes together with splash of white wine and a pat of butter in the end.  This dish should be served family-style because it’s darn impressive placed directly on the table.  You might want to serve some steamed rice, quinoa or noodles alongside, to sop up the lusciousness of it all.

Ingredients

4 slices bacon, thick-cut if you can get it

1 pound cod filet, cut into four

1 shallot, minced

1 large zucchini, sliced

1/2 pint cherry tomatoes, sliced in half

1 cup white wine

1 tablespoon butter

salt & pepper

oil for cooking

(Serves 4)

To Prepare:

1. Remove bacon and cod from packaging.  Wrap each filet of cod with 1 strip of bacon twice around, tuck underneath.  Salt and pepper fish, set aside.
2. In a large iron skillet, add 1 teaspoon of oil and place over medium-high heat.  Place bacon-wrapped filets in pan and cook for 3 minutes on each side, or until bacon is golden brown and crispy.  Remove fish from pan, set aside.
3. Drain all bacon fat from pan, except 1 teaspoon and place skillet back over medium-high heat.  Add shallot and stir, cook 1 minute.  Add zucchini and tomatoes and stir.  Cook for 3 minutes and add wine and butter, stir.  Season with salt and pepper, cook for 2 minutes.
4. Place fish on top of vegetables in pan to finish cooking for 2 minutes, allowing sauce to reduce slightly.  Serve directly on table, or spoon directly onto plates.  Enjoy!