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COD TAIL WITH BACON

1 min. 4 pers. Moderate

A recipe for fish marinated and baked with bacon, quinoa and chestnuts: an original dish!

Ingredients

At Oliviers&Co

Thyme vinegar

Italian extra virgin olive oil

Pepper

At the market

800g cod fillet

12 thin slices of smoked bacon

545g quinoa trio

1 jar of brined chestnuts

1 clove of garlic

Steps

Place the fish in a deep dish with 3 tbsp. Italian olive oil and 2 tbsp. of thyme vinegar, season with pepper, cover with cling film and leave to marinate for 1 hour in the refrigerator.

Rinse the quinoa thoroughly and cook it in half its volume of boiling water for 15 minutes. Let it sit for a few minutes, stirring it with a fork to finish cooking (without draining it) and place it in a deep dish.

Sprinkle with 2 tbsp. thyme vinegar and olive oil, set aside.

Meanwhile, preheat the oven to 210°C. Drain the cod, wrap it in smoked bacon and put it in the oven for 15 minutes.

Brown the chestnuts for 4 minutes in 1 tbsp. olive oil and chopped garlic. Add the quinoa, season with pepper.

Serve with the sliced fish.

Oliviers & Co
Genève & Lausanne

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