Low Carb Cod, Bacon And Cauliflower Hash
This Low Carb hash is packed with flavor from salty bacon, to aromatic leeks, tender cod and rich creme fraiche. This makes for a versatile meal that could be enjoyed any time of the day!
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Ingredients
- Olive Oil (3 tablespoon)
- Cauliflower (2 cup, cut pieces)
- Cod (2 fillet - each 8 1/4 ounce raw)
- Bacon (2 slice - 6" long)
- Creme Fraiche (2 tablespoon)
- Parsley, Fresh (1 tablespoon, chopped)
- Leeks, Raw (½ cup, cut pieces)
- Garlic (1 clove)
- Salt, Sea Salt (¼ teaspoon)
- Black Pepper (⅛ teaspoon)
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with foil. Arrange the cod on the foil, season and drizzle over a tablespoon of the oil.
- Bring the foil up around the fish, forming a loose parcel and bake for 15 minutes or until opaque and cooked through.
- Whilst the cod is cooking, dice the cauliflower into small bite sized chunks and add to a pan, covering completely with water. Bring to a boil then simmer until the cauliflower is tender. Drain and set aside.
- Heat a tablespoon of olive oil in a large frying pan over a medium heat. Dice the bacon and add to the pan, cooking through until browned all over. Remove from the pan with a slotted spoon, leaving any fat behind and set aside.
- Heat the remaining oil in the pan. Finely slice the leeks and mince the garlic. Add to the pan and sweat over a gentle heat until tender.
- Add the cauliflower to the pan, season and stir well to combine. Fry with the leeks until lightly golden, breaking down into small pieces as you go.
- Flake the cod into the pan and add in the diced bacon. Stir well and continue to cook until the fish and bacon is piping hot through and starting to crisp at the edges and the vegetables are caramelized. If the pan gets a little dry you can add a splash more oil.
- Serve with a dollop of creme fraiche and a scattering of fresh parsley.
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