Bacalhau no vapor sobre folhas verdes com gremolata de limão Meyer

Ingredientes

• 2 strips bacon (cut crosswise in to 1/4" lardons)
• 2 cloves garlic (minced)
• 1/2 pound Brussels sprouts (thinly sliced (I use the slicing disc of my food processor))
• 1 bunch kale or chard (roughly chopped)
• 1 cup or more chicken or vegetable broth
• 12 ounces cod fillets or other firm white fish
• extra virgin olive oil
• salt and freshly ground black pepper to taste
• 1/4 cup flat leaf parsley (minced)
• 1 small clove garlic (minced)
• 1 tablespoon Meyer lemon zest (minced)

Modo de preparo

1. 1

   Heat a large lidded skillet or wok over medium heat until hot.

2. 2

   Add bacon lardons; cook and stir until fat renders and bacon is slightly crisp.

3. 3

   Add garlic; cook and stir until fragrant, about 15 seconds.

4. 4

   Add Brussels sprouts and kale or chard; cook and stir until softened, about 5 minutes. Pour in broth and stir to combine. Season to taste with salt and freshly ground black pepper.

5. 5

   Top greens with cod fillets; drizzle fish with olive oil and season lightly with salt, and freshly ground black pepper.

6. 6

   Cover skillet, leaving some air space above the fish, and steam until fish is opaque all the way through - 8 to 10 minutes depending on thickness.

7. 7

   While the fish steams, mix the parsley, garlic, and zest in a small bowl; set aside.

8. 8

   When fish is done, remove from skillet and set on a plate.

9. 9

   Divide greens, bacon, and broth between two serving bowls. Top each bowl with a fish fillet and sprinkle gremolata over the top.