Baked Cod & Crispy Bacon with Pesto & Butter Beans

Baked Cod & Crispy Bacon with Pesto & Butter Beans

Easy, delicious and a total winner for all of the family.

Baked Cod & Bacon is like a warm hug on an Autumnal evening - and a great way to introduce fish to those who are a little bit more picky.


Here's what ingredients you'll need:

  • Chunky Cod Fillet - 170-200g per portion, skin off
  • 2-3 Rashers of Streaky Bacon per portion
  • Green Pesto
  • Butter Beans
  • Asparagus or a green vegetable of choice
  • Cherry Tomatoes
  • A little olive oil
  • Salt & Pepper


1. First up, smother your Cod Fillet in Pesto.

Take your nice chunky piece of Cod Fillet, and smother in Green Pesto. We sell and make our own, but you can use a jarred version or make your own. If you're using a jarred Pesto, we recommend the Seggiano pesto. If you want to make your own, it's easy! 


2. Time To Wrap

Lay 2-3 rashers of Streaky Bacon per portion, place the Cod Fillet in the middle and wrap one side first, then followed by the other. You can secure the bacon with a few toothpicks if you like, but we didn't need to.



3. Pan Fry for 3-4 Minutes

Pan fry the Cod wrapped in Bacon in a hot pan for a few minutes, until the fat from the Bacon starts to crispen up and sizzle. This will help secure the bacon into place, and also make the Bacon delicious and caramelised. 


4. Finish Off In The Oven

Pop the pan into the oven (make sure your handle doesn't melt), or transfer into a baking tray. Add a little bit of olive oil, a sprinkle of salt and pepper and pop into a hot oven with fan on at 180 degrees, and bake for 15-18 minutes or until cooked all the way through.


5. Start On The Sides

Whilst the Cod & Bacon are baking and bubbling away, start on your sides. We chose some nice chunky Asparagus but you can do whatever you like. Blanched Spinach, Tenderstem Broccoli, Crispy Kale are all good choices - try to eat as seasonally as you can! 

We just lightly fried up some Asparagus with Olive Oil, until bright green and lightly charred. 

We also chose to serve with some simple Butter Beans and Cherry Tomatoes. We are using the Butter Beans we sell in the shop from Brindisa. They're super creamy! Simply pop into a frying pan with some of the water from the Butter Beans, a few cherry tomatoes and warm through in the pan. Sprinkle with some Black Pepper. Try not to stir too much, otherwise the Butter Beans can sometimes break up a bit. 


6. Serve Up, and Enjoy!

And that's it! 
Make a nice bed of the butter beans and tomatoes, with your green vegetable on the side, and place the Cod & Bacon fillet on the top. You can drizzle any left-over pesto on the top, with a sprinkle of black pepper and salt if needed.


There are also some great alternatives you can use, such as Hake Fillet or Monkfish Fillet - or for pescatarians, scrap the bacon! 

Let us know what you think, enjoy!

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