Cod with Bacon

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1½ lb cod cutlets
  • 1 oz bacon fat
  • 4 rindless rashers streaky bacon
  • Salt and pepper


    Dry the fish well. Put the bacon fat into a fairly deep ovenware dish which will hold half the fish. Put in half the cutlets and season well. Cut each bacon rasher in two pieces and put half the slices over the fish. Lay the remaining fish on top and then the remaining bacon rashers. Cover and bake at 350°F, 180°C, gas mark 4 for thirty minutes. Remove the lid and continue cooking for ten minutes so that the top layer of bacon becomes crisp.