Poached Cod with Savoy Cabbage

Serves 4

Ingredients:
2 slices bacon
1 small head savoy cabbage, thinly sliced
1 large carrot, finely grated
1 teaspoon chopped fresh rosemary
1/2 teaspoon fresh thyme, plus extra for garnish
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 six-ounce cod fillets, 3/4 inch thick each

Method of Preparation:
1. In a large, non-stick skillet, cook bacon over medium heat until browned and crisp.  Transfer bacon to paper towels to drain.  Chop and set aside.  Discard all but 2 teaspoons bacon drippings from skillet.
2. Add the cabbage, carrot, rosemary, thyme, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons water to the skillet.  Cook over medium-high heat, stirring frequently, 5 to 8 minutes or until the cabbage is wilted.  Stir in the bacon.
3. Sprinkle cod with remaining salt and pepper. Place fillets over the cabbage mixture, cover the skillet, and cook over medium heat 10 to 12 minutes or until cod is opaque throughout.  Sprinkle with a little fresh thyme and serve immediately.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.  This week’s recipes created by Linda Melfi.