Prep 25 mins
Cook 20 mins
For those who like cheese and wine,so does this fish! Try brandy or white vermouth instead of the wine,for more crunch substitute flaked almonds for the pine nuts.We enjoy this with a nice glass of Sauvignon Blanc.
- 4 (7 ounce) cod fish fillets
- 1⁄2 lemon, juice of
- 2 tablespoons flour
- 2 ounces butter
- 2 medium bell peppers, deseeded and cut in rings (red or yellow)
- 2 ounces lean bacon, finely chopped
- 8 ounces mild brie cheese, cut in small pieces
- 1 1⁄3 cups white wine
- 2 tablespoons pine nuts
- 2 ounces grated parmesan cheese
- Preheat oven to 400 degrees F.
- Wash the cod,pat dry with paper kitchen towel.
- Sprinkle with the lemon juice,salt and flour them.
- Melt the butter in a frying pan,fry the fish a few minutes on both sides until golden.
- Place them in an ovenproof dish,top them with the peppers,bacon and the brie.
- Pour over the wine,sprinkle with the pine nuts and then the with the parmesan cheese.
- Bake for 15 to 20 minutes in the oven.
This was awsome...easy to make, great taste, low in carbs and converted to serving a single serving easily. (hate left overs) I just had to join recipezaar just to comment on this. Being single I find it hard not to depend on fast food. I have made a promise to myself to seek out recipes and try them. This is a keeper.
Excellant. Great flavor, texture and presentation. The bacon, cheeses and wine add a wonderful rich flavor that combines perfectly with the sweetness of the red peppers and the nutty crunch of the pine nuts. I made the recipe as directed, sustituting haddock for the cod and served it with Fabulous Frozen Green Beans #37780. I will add this to my book of magic tricks - it's a delightful and easy way to dress up most any white fish.
Really quite good and really quite fattening! I will definitely make this again, although not often because of the fat content, although what do you expect from something with so much cheese? The brie went wonderfully with the white wine and bacon and the red pepper was a nice finishing touch. It is a more subtle dish than I usually make and the presentation is lovely. Thanks for posting!