Bacon-wrapped Cod With Lime Risotto


This bacon-wrapped cod with lime risotto complements eachothers flavors. The refreshing lime, the salty bacon and softness of the fish. Mmm!

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Bacon-wrapped cod with lime risotto
Veronique van Ohmydish

Made by Véronique

Published at 2017-05-10, this recipe is for 2 people and takes 35 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-02-2021

35 minutes 2 people Main course
Bacon-wrapped cod with lime risotto


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  • 1 shallot
  • 2 garlic cloves
  • 200 gram risotto rice
  • olive oil
  • 2 limes
  • about 550 ml vegetable stock
  • 2 cod fillets
  • 12 slices of back bacon, but you can use any kind of bacon you like.
  • pepper and salt to taste
  • optional: cherry tomatoes
  • a salad for serving
Bacon-wrapped cod with lime risotto ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large skillet
  • silicone spatula
  • medium-sized skillet
  • fish spatula

Bacon-wrapped Cod With Lime Risotto

35 minutes 2 people Main course

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Preparation -- 10 minutes

Peel and finely chop the shallot and garlic cloves. Grate the zest and squeeze the juice from the limes and set aside in separates bowls. Season the cod fillets with pepper and wrap them with bacon slices.

Don't use any extra salt, cause the bacon is already kind of salty. Keep in mind the bacon will curl up during cooking.  

Bacon-wrapped cod with lime risotto
Bacon-wrapped cod with lime risotto

Finishing the bacon-wrapped cod with lime risotto - 25 minutes

If you like you can serve some warm cherry tomatoes with this dish. You can warm them up in the oven with some olive oil, pepper, salt and garlic. You can also add them to the skillet along with the fish.

Heat olive oil in the large skillet and sauté the chopped shallot and garlic for a few minutes. Add the risotto rice, you'll notice they've become glossy after a few minutes.

Then also add the lime juice and then start gradually adding the vegetable stock. Add the next spoonful as soon as the previous stock has been completely absorbed by the rice.

Repeat until all the stock has been used and the rice is cooked enough. Season with pepper and salt, turn off the heat and also stir in the lime zest. Place the bacon-wrapped cod fillets in the cold medium-sized skillet.

Turn up the heat and you'll notice the bacon will start to 'melt', that's why you don't need any extra addition of oil or butter. Cook the fillet on both sides for about 3 minutes.

Serve the fish with risotto, cherry tomatoes and salad. Enjoy!

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