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LowFat - Cod With Bacon + Spinach Stuffing

Source of Recipe

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List of Ingredients

Cod With Bacon + Spinach Stuffing

1/2 lb smoked bacon; cut into 1/2" pieces
3 lrg. celery stalks, diced
1 lg onion, coarsely chopped
3 lg garlic cloves, chopped
1 lb spinach, stemmed
salt and freshly ground pepper
2 c. finely diced white bread, toasted
1/4 c. chopped flat-leaf parsley
1 tsp. chopped thyme
1 tsp. chopped tarragon
6 lb. whole cod, boned, head off
1/4 c. extra-virgin olive oil
2 tbsp. fresh lemon juice
1 large onion, chopped
2 large fennel bulbs, halved, cored, thinly sliced
1 c. heavy cream
1/4 c. freshly grated or drained prepared horseradish
1 c. dry white wine
1/2 tsp. crushed red pepper

In a large skillet, cook the bacon over med/low heat until it is lightly colored and most of the fat has been melted, about 10 min.
Transfer the bacon to a plate with a slotted spoon. Pour off all but 2 tbsp. of the fat from the skillet. Add celery and onion and cook over moderate heat until tender, about 8 min.
Add garlic and cook, stirring, until fragrant. Increase heat to med/high and add the spinach. Season with salt and pepper and cook, stirring, until the spinach has wilted and any excess liquid has evaporated, about 4 min.
Transfer to a large bowl and add the diced bread, bacon, parsley, thyme and tarragon. Mix well and season with salt and pepper. Let the stuffing cool to room temperature.
Preheat the oven to 425.
Season the cod inside and out with salt and pepper. Rub 2 tbsp. of olive oil all over the outside of thefish. Open the fish and sprinkle the inside with the lemon juice,
then fill with the stuffing; press gently to close. Using a sturdy needle and thread or toothpicks inserted vertically, loosely sew or pin the fish together. Transfer the cod to an oiled rack.
In a large roasting pan, toss the onons and fennel with the rest (2 tbsp.) of olive oil and salt and pepper.
Spread the vegetables in an even layer and set the cod on the rack on top. Roast in the center of the oven for 25 minutes.
Meanwhile, in a large bowl, whip the cream to soft peaks. Beat in the horseradish and season with salt and pepper; refrigerate.
Remove the roasting pan from the oven and pour the wine around the fish. Sprinkle with the red pepper and return to the oven and roast for about 15 minutes longer, or until the cod is just cooked through ; check periodically.
When the cod is done, remove the pan from the oven and preheat the broiler. Broil the cod for about 2 minutes to crisp the skin, rotating the pan as necessary.
Cut the fish into serving pieces.
Spoon the fennel and onions onto plates and top with the cod and stuffing. Spoon any roasting juices over the top. Pass the horseradish cream at the table.
Makes 20 servings

The prepared stuffing can be refrigerated for 1 day. The stuffed cod can be refrigerated for up to 4 hours before cooking.

Per serving: 97 Calories, 7g Total Fat; 16mg Cholesterol


Recipe