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Recipe

Baked Cod with Tomato-Bacon Jam

Scott Phillips

Servings: 4

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.


Ingredients

  • 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

Nutritional Information

  • 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

Preparation

  • 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.

Tip

For easier and more precise cuts, freeze raw bacon for 15 minutes before chopping or slicing, which makes it less slippery.

Reviews

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Reviews (7 reviews)

  • vralls | 03/07/2019

    The mustard stuff doesn't all anything, but I like the rest of it a lot.

  • TeresaBakes | 03/01/2019

    I make this regularly, substituting good-quality canned diced tomatoes usually because my family does not enjoy the tomato skins when fresh tomatoes are used. I have also made it without the bacon when I didn't have it on hand and it's still very good. There aren't many fish dishes that all 3 kids and my husband like, but this is one!

  • User avater
    RitaJDixon | 02/20/2019

    very tasty

  • user-6461692 | 01/30/2019

    This was delicious and very simple to prepare. My husband and kids loved it. This one is a keeper!

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