Steamed Cod Over Greens with Meyer Lemon Gremolata

If you want to skip the bacon, just use olive oil and a bit of smoked salt if you have some one hand. Feel free to double the recipe (or more) if you have more people to serve.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Heat a large lidded skillet or wok over medium heat until hot.
2. 2Add bacon lardons; cook and stir until fat renders and bacon is slightly crisp.
3. 3Add garlic; cook and stir until fragrant, about 15 seconds.
4. 4Add 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. 5Top greens with cod fillets; drizzle fish with olive oil and season lightly with salt, and freshly ground black pepper.
6. 6Cover 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. 7While the fish steams, mix the parsley, garlic, and zest in a small bowl; set aside.
8. 8When fish is done, remove from skillet and set on a plate.
9. 9Divide greens, bacon, and broth between two serving bowls. Top each bowl with a fish fillet and sprinkle gremolata over the top.