Bacon crusted cod



  • Prep. 10 minutes /

  • Cook time 20 minutes /

  • 2 portions

Bacon tranché au poivre 250g
Bacon tranché au poivre 250g


Ingrédients :

  • 1 cod filet (about 350g); 
  • 4 slices of F. Ménard pepper bacon, cut into cubes;
  • 5 à 6 slices of « butternut » squash;
  • 1 tbsp 5 spices blend;
  • 1 tbsp olive oil;
  • 2 garlic cloves, chopped;
  • ¼ cup chopped fresh parsley;
  • 1 tbsp finely chopped fresh rosemary;
  • Lemon juice to taste. 



  1. Take the cod out of the refrigerator. 
  2. Brush the squash slices with olive oil, then sprinkle with the 5 spices blend. Mix, then adjust the amount if necessary. 
  3. Cook in oven for about 20 to 25 minutes.
  4. In a bowl, combine the F. Ménard bacon cubes, parsley, rosemary and garlic. 
  5. Place the cod in a cast iron skillet (or an ovenproof skillet), then spread the bacon mix over the fish. 
  6. When the squash slices are « al dente », which should be after 20 minutes of cooking, reduce the oven to 375F and place the fish in the oven. At this point, you should have the squash slices and the fish in the oven. 
  7. Cook for about 10 minutes or until the fish is translucent. Cooking time may vary depending on the thickness of the cod, but it should not exceed 15 to 17 minutes. 

Dressing :

Spread the squash slices on a plate, then top with the bacon crusted cod. Sprinkle with the remaining bacon mix in the skillet and drizzles with the cooking juice. Drizzle with lemon juice and enjoy !