This dish is versatile and can be enjoyed year-round, but the best season depends on the type of fish you have. I usually choose the fresh produce from my local market, but the recipe is the same. I like cod, hake, haddock, or tilapia, but I would not choose salmon because it’s too heavy and doesn’t work with bacon in this recipe.

You can buy most of the ingredients at your local supermarket.

Fish Fillets: Available at your local fish market, grocery store, or online seafood retailers. Look for fresh or frozen fillets that are firm and smell like the ocean. 😉

Bacon: Any supermarket will carry various types of bacon. Opt for thin-cut bacon to allow it to crisp up nicely.

Herbs and Seasonings: Dried rosemary, oregano, salt, and sesame seeds are standard pantry staples.

Lemon Zest: Fresh lemons can be found in the produce section of any grocery store.

Absolutely! Here are some great substitutions:

• Fish: If you don’t have cod, tilapia, or haddock, you can use halibut or any other white fish.
• Bacon: Turkey bacon or prosciutto can be used for a lighter alternative.
• Seasonings: Swap dried rosemary and oregano with thyme, basil, or smoked paprika for a different flavor profile. Sometimes, I add smoked paprika, as it gives s a delicious smokiness and sweetness to fish.
• Sesame Seeds: If you don’t have sesame seeds, crushed almonds, crushed peanuts, or sunflower seeds can add a similar texture.

Definitely! This Cod pairs well with a variety of sides and appetizers to create a complete meal:

For a starter, kick things off with my simple Mediterranean Tomato Cucumber Feta Salad, Garlic Tomato Salad, or Bacon Wrapped Asparagus.

Pair Simple Oven Baked Fries, or Simple Boiled Red Potatoes for a delicious side – both work beautifully.

For dessert, go with my Panna Cotta with Strawberry Compote, Kiwi Pavlova, Raspberry Pavlova, or Tropical Fruits Pavlova. You will love it!

The right drink enhances the flavors of the Mediterranean Baked Cod dish. Here are some great pairings:

A crisp Sauvignon Blanc or Pinot Grigio complements the fish’s delicate texture and bacon’s saltiness. A wheat beer or pilsner pairs well with the smoky bacon and flaky fish. You can also go with a glass of lemon water or even lemonade.

If you have leftovers, store them properly to maintain freshness. Store in an airtight container in the fridge for up to 2 days.

While freezing is possible, the texture of the fish may change. If you must freeze, wrap each fillet in foil and store for up to 1 month. Reheat in a preheated oven at 350°F  (175° C) for 10 minutes to keep the bacon crispy.

Here are my best tips:

• Removing excess moisture helps the seasoning stick and ensures even cooking.
• Use sesame seeds to add extra crunch, or sunflower seeds any other nuts to add crunch to cod.
• The fish should be opaque and flake easily with a fork when done.
• Use very thin bacon strips to wrap fish and to make it extra crisp.