My Recipe Box

Baked Cod with Tomato-Bacon Jam


Serves 4

  • by from
    Issue 143

Sweet tomatoes get cooked until they break down, creating a jammy sweet-and-sour sauce that’s made even better with bacon. Brushing the fish with a lemon-mustard mixture before cooking is an easy way to boost its flavor.

  • 4 slices thick-cut bacon, chopped
  • 1/2 large red onion, chopped (about 5 oz.)
  • 1 pint cherry or grape tomatoes, halved
  • 1 Tbs. apple cider vinegar
  • 1 Tbs. light brown sugar
  • 2 Tbs. Dijon mustard
  • 1 Tbs. lemon juice
  • 4 6-oz. skinless cod or haddock fillets, at least 1 inch thick
  • Kosher salt and freshly ground black pepper
For easier and more precise cuts, freeze raw bacon for 15 minutes before chopping or slicing, which makes it less slippery.

Position a rack in the center of the oven and heat the oven to 425°f. Line a large rimmed baking sheet with foil.

Cook the bacon in a 12-inch skillet over medium heat until crisp, 10 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Pour off all but 2 Tbs. of the bacon fat from the skillet. Add the onion to the skillet, and cook over medium heat, stirring occasionally, until starting to soften, about 3 minutes. Add the tomatoes, vinegar, and sugar, and cook, stirring occasionally, until the tomatoes break down, about 10 minutes. Stir in the cooked bacon.

Meanwhile, whisk the mustard and lemon juice in a small bowl. Pat the fish dry with paper towels and arrange on the prepared baking sheet. Brush with the mustard-lemon mixture, and season lightly with salt and pepper. Bake the fish until just opaque in the center, 10 to 12 minutes. Spoon some of the tomato-bacon jam onto each plate, top with the fish, and serve.

nutrition information (per serving):
Calories (kcal): 260, Fat Calories (kcal): 90, Fat (g): 10, Saturated Fat (g): 3.5, Polyunsaturated Fat (g): 1.5, Monounsaturated Fat (g): 4, Cholesterol (mg): 100, Sodium (mg): 930, Carbohydrates (g): 11, Fiber (g): 1, Sugar (g): 6, Protein (g): 30

Photo: Scott Phillips

One of the best fish recipes I have ever made. I made it with red snapper and just reduced the baking time.

Delicious recipe! You don't even need to add the bacon, unless you're feeling decadent...the tomato jam on its own is pretty delicious. VERY easy and a great way to use up tomatoes that aren't perfectly ripe, to make them sweeter.

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