Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Sear the cod fillets in the bacon drippings first to get a good crust; then add back to the pan, and cover so they can steam and impart their juices to the vegetable mixture. You can also use grouper or snapper.

Adam Hickman
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine

Recipe Summary

Serves 4 (serving size: 1 fillet and about 1 cup kale mixture)


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a large skillet over medium-high 5 minutes or until crisp. Remove with a slotted spoon. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to drippings in pan; cook 4 minutes on one side or until golden. Remove fish from pan (fish will not be cooked through).

  • Add sliced fennel and bell peppers to pan; sauté 5 minutes. Reduce heat to medium-low. Add kale to pan; arrange fish on top of kale. Add stock to pan; cover and cook 6 to 8 minutes or until kale is wilted and fish flakes easily when tested with a fork. Sprinkle with bacon, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, parsley, fennel fronds, and vinegar.

Nutrition Facts

205 calories; fat 6.6g; saturated fat 2.1g; mono fat 2.6g; poly fat 1g; protein 30g; carbohydrates 5g; fiber 2g; cholesterol 2mg; iron 1mg; sodium 493mg; calcium 63mg; sugars 3g.