This recipe is not for the faint of calories, but it sure hits the spot on one of the first cool days of Fall. Peas and bacon harmonize flavorfully over this soft cod baked over milk and onions.
- 2 cod fillets
- 1 small onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon of thyme
- 3/4 cup of whole milk
- At least 4 pieces of bacon
- 1 cup of peas (frozen is okay)
- 2 scallions, chopped
1. Preheat the oven to 375F. If you are using frozen peas, start defrosting them.
2. Place the onions on a small roasting pan. I used a pie pan because that's what I found easily in the disarray of my cupboards.
3. Pat dry the fillets and salt & pepper to them. Then place them on top of the onions.
4. Mix the milk, thyme, and garlic together. Then pour the liquid over the fillets. It's okay if the liquid does not cover the fish.
5. Place the fillets in the oven. They'll take about 20 minutes depending on how big your fillets are.
6. While the fillets are in the oven, cook the bacon over the stove. You can use as much bacon as you like, but I recommend using at least 4 pieces. When the bacon is done, remove it from the pan and reserve.
7. Remove excess bacon grease. There should be about 2 tablespoons on your pan. Add the peas and scallions and cook on low heat for 2-5 minutes.
8. When your fillets are done, plate them. If you'd like to keep them super warm while you finish the sauce, place them in the oven at 200F.
9. Pour the excess liquid from the fillets into a saucepan. Do not keep the onions. Reduce this on medium heat into a thicker sauce. Remove from heat and add the peas and scallions.
10. Add the sauce to the fillets and add the reserve bacon.