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Roast Cod with Bacon, Potatoes, and Kale

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  • 1. In microwave oven, cook kale, then heat potatoes, as label directs. Drain kale. In medium bowl, stir kale and potatoes together until blended. Cover and keep warm.
  • 2. Preheat oven to 450° F. Meanwhile, in nonstick 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, remove bacon to paper towels to drain. Discard bacon fat.
  • 3. On waxed paper, sprinkle cod with salt, then cornmeal, turning to coat.
  • 4. In same skillet, over medium-high heat, cook cod about 2 minutes per side or until lightly browned. Transfer cod to pie plate; place in oven and roast cod 8 to 10 minutes or until opaque throughout.
  • 5. While cod is roasting, to same skillet, add onion and reduce heat to medium. Cook, covered, 5 minutes or until onion is browned, stirring once. Add broth; cover and cook 4 minutes to wilt onion. Remove from heat; stir in vinegar and bacon.
  • 6. To serve, reheat potato mixture in microwave oven if necessary. Spoon potato mixture onto 4 dinner plates; top with cod, then onion mixture.


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