Cod in Smoked Bacon Crust with Butternut Puree
This comforting dish features tender cod wrapped in crispy smoked bacon, served with creamy butternut puree, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 4 fillets Cabillaud (Cod), about 150–200g each Fresh or thawed fillets.
- 150 g Smoked bacon Use turkey bacon or plant-based alternative for a pork-free option.
- 1 Butternut squash About 1 medium or 2 small.
- splash Crème (Cream) Or Greek yogurt for a lighter option.
- to taste Salt
- to taste Pepper
- 2 tbsp Beurre (Butter) Or olive oil for a dairy-free option.
- to taste Herbes (Herbs, e.g., thyme or parsley) For garnish.
Instructions
Preparation
- Preheat the oven to 180°C (356°F).
- Wrap the cabillaud with strips of smoked bacon and place it on a baking tray.
Cooking
- Bake in the oven for about 20-25 minutes or until the fish is cooked through and the bacon is crispy.
- Meanwhile, peel and chop the butternut squash, then boil until tender.
- Drain the butternut and mash it with crème, butter, salt, and pepper until creamy.
- Serve the cabillaud hot with the creamy butternut purée on the side, garnished with fresh herbs.
Notes
Keep the bacon strips uniform for even crisping. For make-ahead, roast and mash the squash a day in advance. Store components separately to maintain texture. Reheat gently when serving.