Baked Cod with Tomato-Bacon Jam

and Cheesy Potatoes

  • 30 min
Fish
Pork
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

2 slice(s)
Bacon, Slice
40 g
Cheddar
140 g
Cherry Tomatoes
2
Cod Loin(s)
1 tbsp
Dijon Mustard
1
French Shallot(s)
2 leave(s)
Kale
2 tbsp
Maple Syrup
3 tbsp
Olive Oil (not included)
2
Russet Burkbank Potatoes
Nutritional facts
Serving per portion
Amount / Serving
Calories
609 kcal
Total fat
24 g
Saturated Fat
6 g
Sodium
1 g
Total Carbohydrate
61 g
Fiber
6 g
Sugar
19 g
Proteins
40 g

Instructions

Cook the bacon
1

Cook the bacon

Preheat the oven to 425F. 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 grease 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, mustard, maple syrup and season to taste with salt and pepper.

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 and maple mix on top and bake for 10-12 min or until the fish is done and can be 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.