Cod with Bacon & Balsamic Tomatoes
Let's face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it all with a big, tomato-y pop. —Maureen McClanahan, St. Louis, Missouri
Ingredients
- 4 center-cut bacon strips, chopped
- 4 cod fillets (5 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups grape tomatoes, halved
- 2 tablespoons balsamic vinegar
Directions
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1In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
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2Sprinkle fillets with salt and pepper. Add fillets to bacon drippings; cook over medium-high heat until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm.
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3Add tomatoes to skillet; cook and stir until tomatoes are softened, 2-4 minutes. Stir in vinegar; reduce heat to medium-low. Cook until sauce is thickened, 1-2 minutes longer. Serve cod with tomato mixture and bacon.
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