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This was very good.  Our oldest even took seconds of Brussels Sprouts.  So, I might put them in the rotation even if they’re not with this specific recipe.

Adapted from The Yellow Table’s recipe

Ingredients (serves 8):
1 cup chopped bacon
2 cups shredded Brussels Sprouts
½ cup white wine
2 Tbsp olive oil
8 6-oz servings of cod (adjust accordingly, I will try a full fillet that I cut later next time.)
Salt & pepper
20 oz carrot puree (I used Wegman’s which has a nice hint of ginger.)

Directions:

The Brussels Sprouts and cod can be made in parallel.

Brussels Sprouts:

  1. Cook the bacon in a large frying pan over medium-high heat until it begins to brown.
  2. Add the Brussels Sprouts and cook for about 3 minutes, until wilting and bright green.
  3. Add the white wine and simmer until it evaporates.
  4. Remove from heat.  Salt and pepper to taste.

Cod:

  1. Preheat the oven to 425°.
  2. Salt and pepper the cod.
  3. Heat the oil in a large non-stick pan over medium-high heat.  (I used a non-stick roasting pan.)
  4. Add the cod, skin side down.  Sear the fish for 3 minutes.
  5. Flip the cod pieces and move the pan to the oven.
  6. Cook for 5 more minutes or until the fish flakes easily.

Heat the carrot puree per the package instructions.

Plate separately, or stack: carrot puree first, topped by cod, then Brussels Sprouts.

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