This one dish meal serves up flakey baked cod, sautéed carrots and crispy bacon smothered in Gruyere cheese with a hint of herbal rosemary. A perfect dish for entertaining.
|2 tbsp||(30 mL) Butter|
|4||Carrots, thinly sliced|
|2||Onions, thinly sliced|
|1/3 cup||(80 mL) White wine|
|1-1/2 lbs||(750 g) Fresh cod, cut into 4 portions|
|1 tbsp||(15 mL) Fresh lemon juice|
|Salt and pepper|
|8||Slices Schneiders® Bacon, cooked|
|1 cup||(250 mL) Grated Gruyere cheese|
PREHEAT oven to 350°F (180°C). Coat a 9 X 13 inch (3.5 L) pan with non stick cooking spray.
HEAT butter in a large skillet over medium-high heat. Add carrots and onions and cook until fork tender, about 6-7 minutes. Add wine and bring to a boil. Cook 3-4 minutes or until wine is reduced by half. Set aside.
PLACE 2 slices of bacon at one narrow end of the prepared pan. Top with a quarter of the onion and carrot mixture. Place 1 piece of cod on the carrots and sprinkle cheese over top. Continue with remaining ingredients in the same manner. Sprinkle with rosemary leaves.
BAKE in preheated oven 20-25 minutes or until fish flakes easily.
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