Cod fillet wrapped in zucchini and smoked bacon is a refined dish that blends fresh seafood with garden produce and cured meat for a comforting, elegant meal. The preparation highlights simple techniques that elevate textures and flavors, delivering a balance of delicate cod, crisp zucchini, and smoky bacon. This guide presents a clear, practical approach suitable for home cooks in Canada and the United States seeking a restaurant-like result at home.
The recipe centers on a few well-chosen ingredients. Start with fresh cod fillets, zucchini, smoked bacon slices, ripe tomatoes, olive oil, and a handful of pantry staples like salt, pepper, and a touch of sugar. A splash of vinegar adds brightness, while fresh basil offers a fragrant finish. For a garlicky oil that enriches the dish, garlic, potatoes, and eggs come into play in a traditional ajoaceite preparation. These elements, when combined, create a complete starter or light entrée that scales well for family dinners or dinner parties.
Basic quantities are straightforward: about 600 grams of cod, one medium zucchini, twelve slices of bacon, one kilogram of ripe tomatoes, salt, pepper, sugar, two deciliters of olive oil, a sprig of fresh basil, and the aromatics for the fried garlic oil. The process emphasizes technique and timing to ensure each component shines without overwhelming the others.
Begin by preparing the cod. Remove the skin and bones, then cut the fillet into evenly sized sticks, roughly fifty grams each. This uniform size helps the fish cook quickly and evenly while wrapped. Slice the zucchini into long, slender ribbons or strips that can be used to blanket the cod and later foldable around the bacon for a snug wrap. The goal is to create a compact parcel that cooks evenly and presents beautifully on the plate.
Wrap the cod sticks with zucchini first, then layer the bacon over the zucchini to lock in moisture and impart a smoky note. A second gentle wrap with zucchini helps maintain form, preventing the bacon from unraveling during cooking. The parcels should be arranged with care, ensuring each piece has a balanced exterior for even browning in the oven.
Finish the assembly in a hot oven, set at a modest 150ºC, and bake for about four minutes. The care here is not to overcook the cod, which remains tender and juicy when just heated through. The zucchini will caramelize slightly, adding sweetness that complements the saltiness of the bacon and the mild fish flavor.
Turning to the tomato base known as piperada, grate the tomatoes and remove the seeds for a smooth texture. Season generously with salt, pepper, a pinch of sugar to balance acidity, a splash of vinegar for brightness, and a light drizzle of olive oil. Bake the mixture at a gentle pace of 125ºC for roughly one hour. The slow bake concentrates flavors and yields a rich, tomato-forward sauce that primes the palate for the cod bites.
Once the tomato sauce has thickened, remove it from the heat and fold in chopped fresh basil. This final touch breathes life into the dish, offering a herbaceous lift that contrasts with the meat and fish components.
For the ajoaceite, begin by cooking potatoes until they are tender, then blend them with garlic, olive oil, and a touch of seasoning. The result is a glossy, flavorful oil thick enough to impart depth to each bite of cod. Shape the dough into a small ball, allow it to cool, then bread it lightly to achieve a delicate crust when fried in oil. The ajoaceite serves as a luxurious finishing element, used to enrich the dish and provide a cohesive flavor bridge between the fish, vegetables, and tomato base.
To plate, place a cod-and-zucchini-bacon parcel in the center of the plate, spoon over the piperada sauce, and drizzle with ajoaceite. A final garnish of fresh basil leaves adds color and aroma, inviting a first whiff of the herb garden with every bite.
Tips for success include selecting cod fillets that are firm and translucent, ensuring zucchini ribbons are evenly thick, and keeping the oven temperature steady to avoid overcooking the fish. If the tomato sauce seems too thick, a splash of warm water can help achieve a silkier consistency while preserving flavor. This dish works well with a light white wine or a chilled sparkling water to keep the palate refreshed between bites.
In summary, cod fillet wrapped in zucchini and smoked bacon is a versatile, elegant option that brings together sea and garden flavors with a touch of rustic charm. When prepared with care, the result is a visually appealing plate with a harmonious balance of textures and tastes that suit a modern Canadian or American dinner routine.
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