Cod Fillets with Bacon, Spinach and Mushroom Topping

Cod fillets, topped with a mixture of diced bacon, finely chopped mushrooms, spinach and garlic. The mild bacon flavors blend very well with the garlic, spinach, tomato and the fish. The dish is very easy and fast to prepare.

Ingredients

• 6 cod fillets
• juice of one lemon
• freshly ground black pepper
• 3 oz / 90 g bacon, finely diced
• 5 oz / 150 g mushrooms, finely chopped
• 1-2 cloves garlic, minced
• a generous handful of spinach leaves, shredded
• 2 tomatoes, cut into thin slices
• ¾ cup / 180 ml dry white wine
• ½ tsp salt (or to taste)
• 1 tbsp chopped chives
• 1 lemon, cut into thin slices (for garnish)

Preparation

1. Preheat oven to 350°F / 175°C.
2. Sprinkle the cod fillets with lemon juice and freshly ground pepper.
3. Set a heavy ovenproof pan over medium-high heat. Cook bacon until lightly browned. Remove excess fat.
4. Add mushrooms and cook for a few minutes. Add garlic and salt and cook for another few minutes.
5. Remove the mushroom-and-bacon mixture from the pan, put it in a bowl and stir in the shredded spinach.
6. Add white wine to the pan and bring to a boil.
7. Place the cod fillets in the pan. Top with tomatoes and the mushroom, bacon and spinach mixture. Put in the oven.
8. Cook until the fish is done, about 25-30 minutes.
9. Carefully place the fish fillets on plates. Add chives to the liquid in the pan and spoon over the fillets.

Goes very well with pasta.

Yields 6 servings

Preparation time: about 1 hour