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Bacon Wrapped Cod w/ Sundried Tomato Rissoto

1 lb cod fillets

1 lb bacon sliced into long strips

 

 

Season the pieces of cod with salt and pepper

Starting at the tail end of a cod fillet, roll with bacon will gradually moving the bacon slice towards the fatter end. Use a toothpick to hold each end of the bacon to the cod fillets. Bake in a 400 degree oven until the bacon is crispy or until the fish is cooked.

 

RISSOTTO

2 cups arborio rice

Chicken stock as needed

1 white onion diced

4 cloves garlic minced

1 cup sundried tomatoes minced

¼ cup chopped herbs (optional)

¼ cup whole butter

½ cup grated parmesan cheese

 


Sweat onion in a medium sized sauce pot. Add garlic and rice

Add chicken stock to cover and stir occasionaly. Add tomatoes at this time.

Add chicken stock like this this 2-3 more times until the rice is cooked but still is a little creamy.

Finish with butter, cheese and fresh herbs. Season with salt and pepper and serve under your bacon wrapped cod. 

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