To be honest, I made this for another recipe contest. This was not chosen but my husband loved it very much and I did too. Big flavor and crunchy, crispy texture which is fun to eat. I just wanted to share this recipe.
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cooked wild rice
frozen chopped spianch, thawed and squeezed to drain
2Rinse cod fish fillets with cold water and pad dry with paper towels. Cut each fillet into little bit bigger than bit size and put into a shallow bowl with white wine. Add salt and black pepper to season. Set aside.
3Make tomato cheese sauce. In a bowl, mix together tomatoes, soy sauce, oregano leaves and shredded cheddar cheese.
4Make crumble. In another bowl, mix together panko, bacon and wild rice.
5In a skillet, heat 1 tablespoon olive oil and sauté spinach over medium heat for about 1 minute then put into each serving ramekin (10-12 oz each) equally. Place cod fish equally with the liquid remaining in the bowl on the spinach. Put the tomato cheese sauce on the fish and sprinkle crumble. Sprinkle black pepper to season (as much as you prefer) and pour the olive oil (1 teaspoon for each) over the top.
6Bake in preheated 400 degrees F oven for 15-20 minutes until fish are cooked through and crumbles are golden brown and crisp.