Cod and Bacon Casserole
Cod and crisp bacon baked over Savoy cabbage. The cabbage is cooked in butter first, giving the dish a fragrant, satisfying base.
Dice the bacon (60 g) and fry over medium heat. Transfer it with a slotted spoon to a paper towel to remove excess fat.
Melt the butter (15 g) in the same skillet. Shred the Savoy cabbage (300 g), add thyme (1 g), salt (3 g) and black pepper (1 g), and fry, stirring often, until tender. Return the bacon and mix.
Grease a baking dish with olive oil (10 g) and add the cabbage and bacon. Cut the cod (400 g) into pieces and arrange it on top. Season with salt and pepper, then dot with the remaining butter (15 g).
Bake at 200 °C for 30 minutes until the fish is cooked through. Serve hot.
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