Pan-seared cod with fennel and bacon salad

17/11/2023

Preparing pan-seared cod with fennel and bacon salad is a tasty and relatively simple idea. Here’s what you need and how to do it:

Ingredients

4 cod fillets (about 150 g each)
1 large fennel or 2 small ones
100 g of diced or thinly sliced bacon
Extra virgin olive oil
Salt and pepper to taste
Lemon juice
1 clove of garlic
Herbs to taste (for example, parsley or thyme)

Preparation

Start by cleaning the fennel, removing the toughest outer layers and the base. Slice the fennel into thin strips, using a mandoline if you have one available. Place the slices in a bowl with cold water and a bit of lemon juice to keep them crisp and bright.
In a non-stick frying pan, add a drizzle of extra virgin olive oil and the peeled garlic clove. Sauté briefly, then add the bacon. Let it brown until it becomes crispy and golden.
Remove the bacon from the pan and set it aside on paper towels to remove excess fat.
In the same pan, add another drizzle of oil if needed and place the previously salted and peppered cod fillets. Cook over medium heat for about 3-4 minutes per side, depending on the thickness of the fillet, until the fish turns golden and flakes easily with a fork.
While the fish is cooking, drain the fennel and transfer it to another bowl. Add the now cooled bacon, a pinch of salt, pepper, a drizzle of extra virgin olive oil, and a bit of lemon juice. Toss the salad well.
Serve the cod immediately accompanied by the fresh fennel and bacon salad.
If you like, garnish with fresh aromatic herbs to give an extra fragrance to the dish.

Curiosity

Cod is a very versatile and lean fish, perfect for those who are watching their figure. The salad of fennel and bacon adds a contrast of flavors and textures: the crispness of the bacon and the freshness of the fennel pair wonderfully with the delicate fish. Furthermore, this recipe combines the anise aroma of fennel with the rustic fats of bacon, creating a balance of flavors typical of Mediterranean cuisine.