Name: Seared Cod with Bacon-Balsamic Tomatoes, Asparagus & Sweet Potatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 12 slices bacon; 1.02 kg cod fillet; 3 cloves garlic; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 0.68 kg sweet potato; balsamic vinegar; black pepper; extra virgin olive oil; salt

Seared Cod with Bacon-Balsamic Tomatoes, Asparagus & Sweet PotatoesSeared Cod with Bacon-Balsamic Tomatoes, Asparagus & Sweet Potatoes — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

12 slices bacon

1.02 kg cod fillet

3 cloves garlic

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

0.68 kg sweet potato

balsamic vinegar

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Medium dice bacon.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 5-6 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving the drippings in the skillet. (Set skillet aside for later use.)

Meanwhile, using a clean cutting board, snap or cut off woody ends of the asparagus; peel and small dice sweet potatoes. Divide both between two baking sheet pans.

Peel and mince garlic; sprinkle over the veggies. Squeeze lemons over top, drizzle with oil, then season with salt and pepper; toss to combine and spread out in an even layer.

Place veggies in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until crisp-tender, 15-18 minutes. Remove from the oven.

While the veggies are cooking, pat fish dry with paper towels and place on a large plate; season with salt and pepper on both sides.

Return skillet (with bacon drippings) to medium-high heat.

Once the skillet is hot, working in batches if necessary, add fish and pan-fry until golden brown and cooked through, about 5 minutes per side. Remove to a clean plate and loosely cover with aluminum foil.

When the fish is done, remove all but 3 tablespoons of drippings from the skillet. Return to medium-high heat.

Once the skillet is hot, add tomatoes and cook, stirring occasionally, until they start to burst, 5-6 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

Add vinegar and half of the parsley (reserving the rest for garnish) to the skillet; continue to cook, crushing tomatoes with the back of a spoon to release their juices, until sauce is thickened, 2-3 minutes. Remove from heat.

To serve, divide fish, sauce, and roasted veggies between plates. Top fish with bacon and sprinkle with reserved parsley. Enjoy!

Open this recipe in Flambette