August 7, 2025
One Pan Bacon & Cod Skillet
One Pan Bacon & Cod Skillet
2 servings | 25 minutes
INGREDIENTS
- 4 slices Bacon (chopped)
- 1 Yellow Onion (medium, chopped)
- 1 Cod Fillet (chopped)
- 1 tbsp Avocado Oil
- 1 Sweet Potato (Japanese, large, peeled, diced)
- 1/4 cup Parsley (chopped)
- 2 tsps Apple Cider Vinegar (or to taste, optional)
METHOD
- Heat a large non-stick pan over medium-high heat. Once hot, add the bacon and the onions. Cook for three to four minutes, or until the bacon is crispy.
- Add the cod and sauté for two to three minutes, breaking it up as it cooks. Set aside. Remove the bacon grease from the pan and carefully wipe the pan out with a paper towel.
- Add the oil and sweet potato to the pan and cook, stirring occasionally, for about five to seven minutes or until browned and cooked through.
- Return the fish mixture to the pan. Stir in the parsley and cook for two more minutes, stirring, to heat through.
- Divide evenly between plates. Drizzle with apple cider vinegar (optional) and enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately 1 1/2 cups.
- More Flavor: Add smoked paprika. Use salmon instead of cod.
- Fillet Size: One cod fillet is equal to 231 grams or eight ounces.
Nutrition Facts
Amount per 2 servings
905 calories
39gs protein
126gs carb
28gs fat
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Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g
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