- 30 min
Allergens: Dairy, Fish, Mustard, Sulphite
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
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
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
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.
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 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.