2 6oz fillets of Greensbury wild cod1 large zucchini, sliced thin lengthwise using a mandolin on #1 or #22 handfuls of organic baby spinach1/2 pint of grape tomatoes, cut in half3 pieces of bacon1/2 sweet onion, chopped3 cloves garlic, minced1 lemon – zested and juicedSea salt and fresh black pepper, to tasteoptional: balsamic glaze
Heat your grill to medium-high heat and place a well-seasoned cast iron skillet on the grill.Cook 3 pieces of bacon in the skillet. Remove when cooked and chopped.While bacon is cooking, sprinkle the cod with salt, pepper, and lemon zest. Wrap in the zucchini slices.In the bacon fat, add onion, garlic, and tomatoes.Toss 2-3 times before removing veggies to the side and placing fish in the center of the pan. Squeeze 1/2 zested lemon juice over the whole pan and close lid. Cook for 5 minutes.Flip fish and make sure tomatoes and onions are not burning. Add in the cooked bacon and the juice of the other 1/2 of the lemon and toss the tomato mixture over the fish.Remove from heat and serve immediately over handful of spinach. You can also drizzle balsamic glaze on top on top for extra color and balance of flavor.
Watch the full cook demonstration on the Arteflame at the video link below.