The combination of bacon, cheese and rosemary is irresistible, especially with oven-baked fish! The smoky bacon and sharp cheese work perfectly with the mild but flakey cod. Let your guests be wowed by this delicious fish recipe!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 large onion, diced
4 carrot, (1 lb./450 g), peeled and sliced into 1/4-inch rounds
4 cod fillets, (1 lb./450 g), skin removed
1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
4 slices bacon, cooked and chopped
1 Tbsp. fresh rosemary, minced
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How do I make it ?
Heat oven to 400ºF.
Heat dressing in large skillet on medium-low heat; add onions. Cook 15 min. or until onions are soft, stirring occasionally. Meanwhile, cook carrots in boiling water in large saucepan 2 to 3 min. or until crisp-tender; drain.
Add carrots to skillet. Cook on medium heat 2 to 3 min., stirring frequently.
Spray four oven-proof individual baking dishes with cooking spray. Divide vegetable mixture evenly into dishes. Place one piece of cod on top of vegetables in each dish; bake 14 to 17 min. or until cooked through. Sprinkle evenly with cheese and bacon in the last few min.; let stand 5 min. before serving. Garnish with rosemary.
Kraft Kitchen Tips!
Top each dish with a sprig of rosemary for an impressive presentation.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3.5 g
Cholesterol 65 mg
Sodium 540 mg
Carbohydrate 12 g
Fibre 2 g
Sugars 6 g
Protein 26 g
4 servings, 1/4 recipe (280 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.