Real Recipes From Real Home Cooks ®

baked cod fish with tomato cheese sauce and bacon

(2 ratings)
Blue Ribbon Recipe by
Hidemi Walsh
Plainfield, IN

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 a crunchy, crispy texture which is fun to eat. I just wanted to share this recipe.

Blue Ribbon Recipe

We were surprised at how much we loved this baked cod recipe. With the texture of cornbread dressing, it's an easy dinner we'll make again. The cheese, bacon, tomatoes, rice, and spinach are delicious. Since cod is a mild-flavored fish, the combination of ingredients adds a nice flavor. As you grab a bite, the layers come together for a delicious mouthful. You'll notice in the final photos we swapped ramekins so you can see the layers.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 2 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For baked cod fish with tomato cheese sauce and bacon

  • 1/2 c
    cooked wild rice
  • 9 oz
    frozen chopped spianch, thawed and squeezed to drain
  • 2
    cod fish fillets, 4 oz each
  • 2 tsp
    white wine
  • 1 Tbsp
    olive oil
  • 2 tsp
    olive oil
  • 1 sm
    tomato, about 4 oz
  • 1/2 c
    shredded mild cheddar cheese
  • 1 Tbsp
    soy sauce
  • 1/4 tsp
    dried oregano leaves
  • 4 Tbsp
    Panko (Japanese bread crumbs)
  • 2 slice
  • salt and pepper

How To Make baked cod fish with tomato cheese sauce and bacon

  • Chopped tomato and bacon on a cutting board.
    Chop tomato and bacon.
  • Bite-size pieces of cod in a dish with white wine.
    Rinse cod fish fillets with cold water and pat dry with paper towels. Cut each fillet into a little bit bigger than bite size and put it into a shallow bowl with white wine. Add salt and black pepper to season. Set aside.
  • Tomatoes, soy sauce, oregano leaves, and cheddar cheese in a bowl.
    Make tomato cheese sauce. In a bowl, mix together tomatoes, soy sauce, oregano leaves, and shredded cheddar cheese.
  • Panko, bacon, and wild rice in a bowl.
    Make crumble. In another bowl, mix together Panko, bacon, and wild rice.
  • Sauteeing spinach.
    In a skillet, heat 1 tablespoon olive oil and sauté spinach over medium heat for about 1 minute.
  • Spinach in ramekins.
    Then put spinach into each serving ramekin (10-12 oz each) equally.
  • Cod on top of spinach in ramekins.
    Place cod fish equally with the liquid remaining in the bowl on the spinach.
  • Tomato cheese sauce on top of the fish.
    Put the tomato cheese sauce on the fish and sprinkle the crumble.
  • Seasoning on top of the fish.
    Sprinkle black pepper to season (as much as you prefer) and pour the olive oil (1 teaspoon for each) over the top.
  • Baking ramekins on a baking sheet.
    Bake in preheated 400 degrees F oven for 15-20 minutes until fish are cooked through and crumbles are golden brown and crisp.

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