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Bacon-Wrapped Cod with Butternut Mash

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This dish features succulent cod fillets wrapped in crispy bacon, creating a delightful contrast of flavors and textures. The creamy butternut squash purée adds a naturally sweet element that perfectly complements the savory fish.

Ingredients

Scale
  • For the Cod:
  • 2 pieces of cod fillet (about 180-200g each)
  • 8 slices of thinly sliced bacon (preferably pancetta)
  • Salt and black pepper, to taste
  • 1 tablespoon of olive oil
  • 1 tablespoon of fresh parsley, chopped (for garnish)
  • For the Butternut Squash Purée:
  • 1 medium butternut squash (about 700g)
  • 2 tablespoons of unsalted butter
  • 1/2 cup of heavy cream
  • Salt and white pepper, to taste
  • A pinch of nutmeg (optional)
  • For Garnish (Optional):
  • Microgreens or edible flowers

Instructions

  1. Preheat your oven to 200°C (390°F). This ensures that the cod cooks evenly and the bacon crisps up nicely.
  2. Prepare the butternut squash by cutting it in half lengthwise. Scoop out the seeds, place the halves cut side down on a baking sheet, and roast for about 30-40 minutes, or until tender. You’ll know it's done when a fork easily pierces through the flesh.
  3. While the squash is roasting, season the cod fillets with salt and black pepper on both sides. This enhances the fish's natural flavor.
  4. Wrap each cod fillet with 4 slices of bacon, ensuring the bacon overlaps slightly. This wrapping keeps the fish moist and adds flavor as it cooks.
  5. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, carefully place the bacon-wrapped cod fillets in the skillet. Sear for about 2-3 minutes per side, or until the bacon is golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
  6. Transfer the skillet to the oven and bake for an additional 10-12 minutes. The cod should be opaque and flake easily with a fork when it’s done.
  7. While the cod is baking, prepare the butternut squash purée. Once the squash is tender, scoop out the flesh and transfer it to a blender. Add 2 tablespoons of unsalted butter, 1/2 cup of heavy cream, and season with salt, white pepper, and nutmeg if using.
  8. Blend the mixture until smooth and creamy. Taste and adjust seasoning if needed; it should be rich and slightly sweet.
  9. Once the cod is ready, remove it from the oven and let it rest for a minute. This allows the juices to redistribute, keeping the fish moist.
  10. To serve, spread a generous layer of butternut squash purée on the plate, place the bacon-wrapped cod on top, and garnish with fresh parsley and optional microgreens or edible flowers for a pop of color.

Nutrition

Keywords: To ensure your bacon crisps perfectly, use a good-quality, thinly sliced bacon. If you use thick-cut bacon, adjust the cooking time as it may take longer to render the fat.

Find it online: https://crumella.com/bacon-wrapped-cod-with-butternut-mash/