Cod, bacon, kale and parsnip salad

Cod, bacon, kale and parsnip salad

By
From
Everyday Seafood
Serves
4

As soon as parsnips are at their best, you’ve just got to try this warm, autumnal salad. The cod and bacon flavours work really well with parsnip and kale. I like to flake the grilled cod through the salad but you could leave it as a whole fillet if you prefer. The salad is also delicious with carrots in place of the parsnips.

Ingredients

Quantity Ingredient
600g cod fillet, skinned and pin-boned
2 large parsnips
olive oil, for cooking and to dress
1 garlic clove, peeled and roughly chopped
75g butter
200g kale, stalks removed
6 rashers smoked streaky bacon
4 teaspoons chopped parsley
1 lemon, zest finely grated and juiced
sea salt
freshly ground black pepper

Method

  1. Peel the parsnips and slice each one lengthways into 8 ribbons. Place a large frying pan over a medium heat and add a drizzle of olive oil. When hot, add the garlic and parsnips and cook for 2–3 minutes until the parsnips start to colour. Now add the butter and some salt and pepper. Cook for another 5–6 minutes until the parsnips are golden and starting to soften. Remove the parsnips and garlic to a tray lined with kitchen paper to drain; keep warm.
  2. Preheat your grill to its highest setting, ready to cook the fish.
  3. Wipe out the frying pan, put it back over a medium-high heat and add another drizzle of olive oil. When the oil is hot, add the kale and stir-fry for 3–4 minutes until it is cooked but still retains some bite. Transfer to the same tray as the parsnips; keep warm.
  4. Place the bacon rashers and cod fillets on a well oiled grill tray. Season the fish with salt and pepper and put the tray under the grill. Cook the cod fillets for 3 minutes, then turn them over and cook for a further 2 minutes. Remove the fish as soon as it is cooked and the bacon when it is well coloured and cooked.
  5. Chop the bacon and place it in a large bowl. Chop the kale and add it to the bowl. Next flake the cod and add it too. Finally, add the parsnips, garlic, parsley, lemon zest and juice, and a drizzle of olive oil. Season the salad with salt and pepper to taste, then carefully toss it all together.
  6. Share the salad between 4 warmed plates and serve straight away.
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