Wrap your cod fillet in bacon for an irresistible dinner entrée.
Ingredients
- 4 cod loins, thawed and cut crosswise in half
- 8 slices Schnucks fully cooked sliced bacon
- 2 lemons
- 2 tbsp. Schnucks unsalted butter
- 1 garlic clove, minced
- 1/4 tsp. Schnucks crushed red pepper flakes
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 1/2 tsp. ground black pepper
- 1/8 tsp. Schnucks ground allspice
- 1 (14.5 oz.) can Schnucks diced tomatoes, undrained
- 2 tsp. fresh chives, chopped
- 1/2 tsp. fresh thyme leaves, chopped, plus additional sprigs for garnish
Instructions
- Preheat oven to 375°F. Line rimmed baking pan with aluminum foil. Wrap each piece of fish with 1 piece bacon and place on prepared pan, tucking ends of bacon under fish to secure. Bake fish 8-10 minutes or until fish turns opaque throughout and internal temperature reaches 145°F.
- Meanwhile, from 1 lemon, grate 1 teaspoon peel. Cut remaining lemon into wedges for serving. In nonstick 12-inch skillet, melt butter over medium heat. Add garlic and crushed red pepper; cook 2 minutes, stirring occasionally. Add garbanzo beans, black pepper, allspice and lemon peel; cook 2 minutes, stirring occasionally. With back of fork, slightly mash beans leaving some whole. Add tomatoes with their juice, chives and thyme; cook 2 minutes or until heated through, stirring occasionally. Makes about 2 1/2 cups.
- Serve fish over Chickpea Sauté garnished with lemon wedges and thyme sprigs, if desired.
Nutrition Facts
390 CALORIES Per Serving
FAT: 10G
SATURATED FAT: 5G
CHOLESTEROL: 128MG
SODIUM: 1276MG
CARBOHYDRATES: 29G
FIBER: 6G
SUGAR: 6G
PROTEIN: 44G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
