Please enable javascript in your browser to view this site!

Roasted Cod with Bacony Cabbage

Active Time: 35-40 minutes / Cook Time: 20-25 minutes / Total Time: 35-40 minutes

Serves 2with leftovers for lunch

Chef’s Tip: Strained bacon fat from organically raised hogs is a great cooking fat! Using a fine-mesh strainer placed over a measuring cup, carefully pour the fat remaining after cooking bacon through the strainer, filtering out any particles. Transfer liquid fat to an airtight container, and store in the refrigerator for up to a month. Whenever you want to add a savory flavor to something you are sautéing, use the bacon fat in place of another fat.

Roasted Cod with Bacony Cabbage.JPG


  • Bacon leftover from Week One, roughly chopped
  • 1 small onion, peeled, halved, and sliced into ¼” halfmoons
  • 2 carrots, diced
  • 1 medium head green cabbage, halved, cored, and half of it chopped (save the other half, tightly wrapped, for Day 3)
  • 1 teaspoon chopped fresh thyme, or ½ teaspoon dried fine sea salt, to taste
  • ground black pepper, to taste
  • 4 (6 oz.) cod fillets, preferably captain’s cut (You can sub any firm white fish you prefer.)
  • ½ teaspoon each fine sea salt and ground black pepper


  1. Preheat the oven to 425° F. Line a baking sheet with parchment paper. Set aside.
  2. Add chopped bacon to a large skillet and heat to medium. Cook until bacon is crispy, stirring occasionally, 7-10 minutes (watch carefully, as different brands of bacon will cook at different rates). Remove bacon from pan with a slotted spoon and place on a paper towel lined plate to drain. Reserve 2 tablespoons fat in the pan; discard remaining fat.
  3. Place skillet with bacon fat over medium heat. Add onion and carrot and cook, stirring occasionally, until softened, about 5-7 minutes.
  4. While vegetables cook, place cod on baking sheet. Sprinkle evenly with ½ teaspoon salt and pepper. Roast in the oven for 8-16 minutes, depending on the thickness of the fillets. Check at the lower time by trying to flake a piece of fish using a fork; when it flakes easily, it is done. Check regularly after to make sure it doesn’t overcook.
  5. While the cod is roasting, add the cabbage, thyme, and a pinch each of salt and pepper to the onion mixture. Stir to combine and cook, stirring occasionally, until the cabbage is wilted and becoming translucent, 8-10 minutes.
  6. When the cod and cabbage are done, stir the bacon into the cabbage mixture. Taste for seasoning and add salt and/or pepper, if desired.
  7. Serve 1 cod fillet and ¼ of the cabbage mixture per person for dinner, and pack the remaining cod and cabbage in an airtight container for lunch tomorrow.