ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cod with Shiitake-Bacon Crust and Arugula Salad

Photo: Jennifer Causey

Total time 30 mins

Serves 4 (serving size: 1 fillet and about 3/4 cup mushroom-arugula mixture)

This is triple-whammy umami--shiitakes, bacon, and cod all deliver complex tastes. You can also use haddock, flounder, or tilapia. Shiitake mushrooms have a bolder flavor than most mushrooms, with an almost smoky quality that amplifies the flavor of the bacon. The key is to keep it simple to let these powerhouse ingredients shine.   


  • 4 bacon slices, cut into 1/2-in. pieces
  • 8 ounces sliced shiitake mushroom caps, divided
  • 1/4 teaspoon freshly ground black pepper
  • 3/8 teaspoon kosher salt, divided
  • 4 (6-oz.) cod fillets (about 1 1/2-in. thick)
  • 2 tablespoons olive oil, divided
  • 1 large garlic clove, finely chopped
  • 1 (5-oz.) pkg. fresh arugula

Nutrition Information

  • calories 322
  • fat 20.9 g
  • satfat 5.4 g
  • monofat 10.9 g
  • polyfat 2.5 g
  • protein 28 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 87 mg
  • iron 1 mg
  • sodium 543 mg
  • calcium 73 mg
  • Est. Added Sugars 0
  • sugars 2

How to Make It

  1. Preheat oven to 400°F.

    Pan-Seared Cod with Basil Sauce
    Becky Luigart-Stayner; Jan Gautro
  2. Cook bacon in a large skillet over medium-high heat for 1 minute. Add 5 ounces mushrooms; cook 5 minutes or until mushrooms wilt, stirring occasionally. Remove pan from heat; cool 10 minutes. Transfer mixture to a food processor; pulse 10 times or until a coarse mixture forms. (Do not puree.) Stir in pepper and 1/8 teaspoon salt.

  3. Line a baking sheet with parchment paper. Sprinkle fillets with 1/8 teaspoon salt; top with mushroom mixture, pressing gently to adhere. Drizzle with 1 1/2 teaspoons oil; place on parchment. Bake at 400°F for 12 to 15 minutes or until desired degree of doneness.

  4. Increase heat to broil, with oven rack 6 inches from heat. Broil fillets 3 to 4 minutes or until lightly browned.

  5. Heat skillet over medium-high. Add 1 1/2 tablespoons oil; swirl. Add garlic and remaining 3 ounces mushrooms; cook 4 minutes or until mushrooms are soft. Add arugula; cook 1 minute or until slightly wilted. Sprinkle with 1/8 teaspoon salt. Serve with fish.