Cod with Shiitake-Bacon Crust and Arugula Salad
- 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
- 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
Preheat oven to 400°F.
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.
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.
Increase heat to broil, with oven rack 6 inches from heat. Broil fillets 3 to 4 minutes or until lightly browned.
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.