Crusted Cod with Bacon Greens

This recipe works in combination with: Chicken & Mushroom Casserole, Chicken Tagine with Herbed Couscous, Stir-fried Pork Balls with Rice. This recipe features in these meal plans: Back-to-school 2.

Cod fillets with a breadcrumb and rosemary crust served with creamy bacon, leek and cabbage.


  • 1/2 small white cabbage (approx 520g each), shredded
  • 4 cod fillets
  • 2 medium leeks (approx 260g each), sliced
  • half a 250g pack of streaky bacon, chopped
  • 150ml of double cream
  • 25g of breadcrumbs
  • 1 egg white, beaten
  • 50g of Parmesan cheese, grated
  • 1 tsp dried rosemary
  • 1 tbsp olive oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Oven temp: 200c
  • Price per person: £2.81
  • Store cupboard: Cook's
  • Calories per serving: 682
  • 5-a-day per serving: 1.3
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Crusted Cod with Bacon Greens photo

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  1. Preheat the oven. Mix the breadcrumbs, rosemary and half the Parmesan cheese in a bowl and season with salt and pepper.
  2. Dip the top of each cod fillet into the beaten egg white. Press the top of the cod fillet into the breadcrumb mixture to get an even crust. Place the cod fillets on a baking tray and bake in the oven for 10-15 minutes, or until the cod is cooked through and the breadcrumbs are golden brown.
  3. Meanwhile, heat the oil in a large frying pan and cook the bacon for 5 minutes, or until crispy. Add the leeks and cabbage and cook for 3-4 minutes, or until tender. Stir in the cream and gently simmer for 1-2 minutes, or until the cream develops a thicker consistency. Stir in the remaining Parmesan cheese and season to taste with salt and pepper.
  4. Serve the crusted cod with the bacon greens.

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