Serve with broccoli or broccoli rabe.

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Name: Bacon-Wrapped Cod over Chickpea Saute
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Seafood
Ingredients: 4 8 oz cod loins thawed. If necessary, cut crosswise in half; 8 slices fully cooked sliced bacon; 2 medium lemons; 2 tablespoon Unsalted butter; 1 teaspoon garlic, minced; 1/4 teaspoon crushed red pepper flake; 1 can chickpeas (garbanzo beans) drained and rinsed; 1/2 teaspoon black pepper; 1/8 teaspoon ground allspice; 1 can diced tomatoes undrained; 2 teaspoon chives, fresh; 1/2 teaspoon thyme, fresh plus sprig for garnish

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INGREDIENTS

4 8 oz cod loins ; thawed. If necessary, cut crosswise in half
8 slices fully cooked sliced bacon
2 medium lemons
2 tablespoon Unsalted butter
1 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flake
1 can chickpeas (garbanzo beans) ; drained and rinsed
1/2 teaspoon black pepper
1/8 teaspoon ground allspice
1 can diced tomatoes ; undrained
2 teaspoon chives, fresh
1/2 teaspoon thyme, fresh ; plus sprig for garnish

Servings

INSTRUCTIONS

1. Preheat oven to 375. Line rimmed baking pan with aluminum foil. Wrap each piece of fish with 1 piece bacon and place on prepared pan, tucking ends of bacon under fish to secure. Bake fish 8 to 10 minutes or until fish turns opaque throughout and internal temp. reaches 145.

2. Meanwhile, from 1 lemon, grate 1 teaspoon peel; cut remaining part of lemon into wedges for serving. In nonstick 12-inch skillet melt butter over medium heat. Add garlic and crushed red pepper; cook 30 seconds minutes, stirring occasionally. Add garbanzo beans, black pepper, allspice and lemon peel; cook 2 minutes, stirring occasionally. With back of forck, slightly mash beans leaving some whole. Add tomatoes with their juice, chives and thyme; cook 2 minutes or until through, stirring occasionally. Makes about 2.5 cups.

3. Serve fish over chickpea SAute garnished with lemon wedges and thyme sprigs, if desired.

4. While cooking beans, steam frozen broccoli for several minutes.

NOTES

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Bacon-Wrapped Cod over Chickpea Saute

4 8 oz cod loins thawed.  If necessary, cut crosswise in half
8 slices fully cooked sliced bacon
2 medium lemons
2 tablespoon Unsalted butter
1 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flake
1 can chickpeas (garbanzo beans) drained and rinsed
1/2 teaspoon black pepper
1/8 teaspoon ground allspice
1 can diced tomatoes undrained
2 teaspoon chives, fresh
1/2 teaspoon thyme, fresh plus sprig for garnish

1.  Preheat oven to 375.  Line rimmed baking pan with aluminum foil.  Wrap each piece of fish with 1 piece bacon and place on prepared pan, tucking ends of bacon under fish to secure.  Bake fish 8 to 10 minutes or until fish turns opaque throughout and internal temp. reaches 145.

2.  Meanwhile, from 1 lemon, grate 1 teaspoon peel; cut remaining part of lemon into wedges for serving.  In nonstick 12-inch skillet melt butter over medium heat.  Add garlic and crushed red pepper; cook 30 seconds minutes, stirring occasionally.  Add garbanzo beans, black pepper, allspice and lemon peel; cook 2 minutes, stirring occasionally.  With back of forck, slightly mash beans leaving some whole.  Add tomatoes with their juice, chives and thyme; cook 2 minutes or until through, stirring occasionally.  Makes about 2.5 cups.

3.  Serve fish over chickpea SAute garnished with lemon wedges and thyme sprigs, if desired.

4.  While cooking beans, steam frozen broccoli for several minutes.

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 4 Servings

Calories: 81
Calories from Fat: 55 (68%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 15.3mg		5 %
Sodium 7.6mg		0 %
Potassium 323.8mg		9 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 6.2g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 81

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