Baked Cod with Tomato-Bacon Jam

and Cheesy Potatoes

  • 30 min
600 calories and less
Fish
Pork
Dairy product
Fish
Mustard
Sulphite
High in fiber
High Protein
Dijon cod served with a tomato, bacon, shallot & kale jam and Swiss cheese potato gratin. Easy to make, yet impressive and beyond delicious!
Baked Cod with Tomato-Bacon Jam

Ingredients

30 g
Cheddar
3 tbsp
Olive Oil (not included)
20 ml
Maple Syrup
100 g
Cherry Tomatoes
1
French Shallot(s)
1 tbsp
Dijon Mustard
2 slice(s)
Bacon, Slice
2 leave(s)
Kale
2
Russet Potatoes
2
Cod Loin(s)
Nutritional facts
Per serving
Amount / Serving
Calories
623 kcal
Total fat
13 g
Saturated Fat
4 g
Sodium
1 g
Total Carbohydrate
84 g
Fiber
11 g
Sugar
18 g
Proteins
43 g

Instructions

Cook the bacon
1

Cook the bacon

Preheat the oven to 425°F

Chop the bacon and cook over medium-heat in a pan for 10-12 min, or until crispy and cooked through. Remove from the pan and set aside. Remove the bacon fat from the pan and discard.

Prepare the ingredients
2

Prepare the ingredients

Chop the shallot. Halve the cherry tomatoes. Peel and thinly slice the potatoes. In a small bowl, whisk 1/2 of the olive oil, dijon mustard, maple syrup, salt and pepper to taste.

Cook the potatoes
3

Cook the potatoes

Season the potatoes with the remaining olive oil, salt and pepper. Spread the potatoes on a baking sheet and cook for 20 min, flipping the potatoes halfway through.

Cook the fish
4

Cook the fish

Pat the cod dry with a paper towel and season with salt and pepper. Place on a baking sheet lined with parchment paper. Brush with the mustard-maple mix on top and bake for 10-12 min or until the fish is done and can tear easily with a fork.

Continue the potatoes
5

Add the cheese to the potatoes

Sprinkle the cheese on the potatoes and put the baking sheet back in the oven for 5 min or until the cheese is melted.

Prepare the compote
6

Prepare the tomato-bacon jam and serve

Remove kale from stem and tear into small pieces. Start the jam by adding the shallot and kale to the same pan as the bacon and cook over medium-heat for 3 min. Add tomatoes and cook for another 5 min. Stir in the cooked bacon. Place the potatoes on a plate, add the cod filet and top with the jam.