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Thick fillets of any firm, flaky, and mild-flavored fish, such as halibut, haddock, or striped bass, would work well here.

Source: Everyday Food, July/August 2009
Total Time Prep Servings



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How would you rate this recipe?
  • MS10344956
    4 MAY, 2016
    My husband isn't a fan of fish, so when he relents and says "we can have fish tonight" I look for recipes that won't be "fishy". This was an absolute winner because the bacon kept the cod super moist and infused with bacony goodness. The frisee salad was a fabulous complement. Cooking the fish was pretty messy, but totally worth it.
  • NotaMasterChef
    14 AUG, 2013
    What can go wrong with bacon? Well, apparently a great deal when you attempt to wrap it around fish. These two proteins are certainly not meant to compliment one another. My husband wasn't sure if he was eating bacon-flavored fish or fish-flavored bacon. The bacon was difficult to keep around the cod pieces and there was some waste of the fish to make the presentation work with the bacon wrap. This will definitely not be a repeated meal.
  • Hebner
    18 MAY, 2011
    The frisee was unexpectedly pleasant. I loved the light, sweet taste of the dressing. My husband asked me to make it again. I definitely will.
  • sbjohnston
    27 APR, 2010
    I have to say, I swear by Everyday Food recipes, but this one just didn't do it for me. First, it was tough to keep the bacon wrapped on the cod while cooking. Also, you have to have the perfectly sized piece of fish to make the presentation look right (which I didn't). Once cooked, it tasted okay but nothing special. I made the vinaigrette and didn't think it stacked up at all to the other Food Everyday vinaigrettes I have tried. Overall, thumbs down for me...a rarity with these recipes though.

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