Cream-Baked Cod With Bacon, Leeks And Sharp Cheddar

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Fish · gluten-free, low-carb, high-protein

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Ingredients

• 2 lb, four pieces cod fillets
• 4 slices, chopped thick-cut bacon
• 3, white and light green parts, sliced and washed leeks
• 3/4 cup heavy cream
• 3 oz, shredded sharp cheddar
• 2 1/2 tbsp unsalted butter
• 3/4 cup, halved cherry tomatoes
• 2 cloves, minced garlic
• 1 1/2 tbsp, chopped fresh parsley
• 1, cut in wedges lemon
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Cook the bacon in an oven-safe skillet over medium heat for 9 minutes, until crisp, and lift it out.
2. Add 3 tablespoons of the butter and the leeks to the bacon fat and cook 8 minutes, stirring often, until they collapse into soft ribbons with no raw bite left. Add the garlic for 30 seconds.
3. Pour in the cream and simmer 3 minutes, then stir in half the cheddar until it melts smooth. Season with salt and pepper.
4. Pat the cod dry, season it, and nestle the fillets into the creamed leeks. Scatter the tomatoes around, top with the remaining cheddar and dot with the last 2 tablespoons of butter.
5. Bake 16 to 18 minutes, until the top is browned and bubbling and the cod flakes into large pieces at the thickest part. Scatter the bacon and parsley over and serve with lemon.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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