Let’s face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it up with a big, tomato-y pop.
—Maureen McClanahan, Saint Louis, MO
Takes: 30 min. • Makes: 4 servings
4 center-cut bacon strips, chopped
4 cod fillets (5 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
2 cups grape tomatoes, halved
2 Tbsp. balsamic vinegar
1. In a large skillet, cook the bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon, leaving drippings in the pan. Drain on paper towels.
2. Sprinkle fish fillets with salt and pepper. Add fillets to the pan; cook over medium-high heat until fish just begins to flake easily with a fork, 4-6 minutes on each side or. Remove and keep warm.
3. Add tomatoes to skillet; cook and stir until the tomatoes are softened, for 2-4 minutes. Stir in vinegar; reduce heat to medium-low. Cook until the sauce is thickened, 1-2 minutes longer. Serve cod topped with tomato mixture and bacon.
1 fillet with 1/4 cup tomato mixture and 1 Tbsp. bacon: 178 cal., 6g fat (2g sat. fat), 64mg chol., 485mg sod., 5g carb. (4g sugars, 1g fiber), 26g pro.
Diabetic exchanges: 4 lean meat, 1 vegetable.