Bacon-wrapped cod

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly offers a similar flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Wrap the cod fillet in thin cut bacon, ensuring to shingle the bacon and tuck it under tightly to prevent shrinking.

If using thick cut bacon, roll it out with a kitchen rolling pin to thin it before wrapping.

Let the wrapped cod sit for about 10 minutes to help the bacon adhere to the fish.

Blanch white creamer potatoes in salted water for about 10 minutes to season them before grilling.

Dress arugula in olive oil and lemon juice for freshness.

Preheat the Big Green Egg to about 400°F (200°C) with a cast iron skillet inside.

Place the bacon-wrapped cod in the skillet seam side down to sear it closed first.

Use toothpicks to secure the seam of the bacon to the fish, ensuring they do not poke through to keep direct contact with the skillet.

After about 5 minutes, remove the toothpicks and flip the fish to sear the other side.

Once the bacon is crispy on both sides, swap the fish to direct heat and add the potatoes to the skillet with the rendered bacon fat to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens