Cod in a pan with fennel and bacon salad

Name: Cod in a pan with fennel and bacon salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Cod fillet (4 fillets) 1.4 lbs; Sweet Pancetta 0.33 lb; Fennel 2; Extra virgin olive oil to taste; Black pepper to taste

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414

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 414
Carbohydrates g 1.4
of which sugars g 1.4
Protein g 31.3
Fats g 31.5
of which saturated fat g 9.7
Fiber g 1.8
Cholesterol mg 118
Sodium mg 270

Difficulty: Easy
Prep time: 25 min
Cook time: 15 min
Serving: 4

PRESENTATION

When you think of northern Italian seafood, this pan-seared cod with fennel salad and pancetta salad really hits the spot. In the Veneto region, cod dishes like 'baccalà mantecato' are traditional. And look, the fish is whipped into a creamy spread or stewed until it's super tender. And but this dish takes a different approach. The cod is pan-seared until it has a golden crust—really amazing—while the inside stays moist and flaky. This slight crispiness, which is great, adds an exciting texture. Honestly, what makes this dish shine is how it pairs with the crisp, sweet fennel and salty, rich pancetta cubes. You know, the combination is exactly what you'd expect from an Italian seafood dish—fresh, light, yet a bit rich thanks to the pork. It's a plate that feels special without being heavy. Perfect for a healthy weeknight dinner or a relaxed weekend meal with friends.

Along the Adriatic coast, simple recipes that let quality fish shine are the norm. This combo fits right in. Instead of drowning the cod in heavy sauces, the dish stays bright with a salad packed with crisp fennel and bits of tangy citrus. Seriously good. It has that classic Mediterranean vibe, for sure. And the pancetta salad? It's not just for looks. Those pork bits bring a crispy texture and a deep, savory kick that complements the mild fish perfectly.

The fennel adds a subtle anise flavor—almost sweet—balancing the saltiness of the pancetta. In Italy, especially up north, cooks really love letting fresh ingredients speak for themselves. Pretty simple, right? The dish comes together quickly, making it perfect for quick dinner ideas or for anyone wanting to explore new twists on cod recipes from the Mediterranean. Try this when you're in the mood for something a little different yet easy. You'll see why this style of fish dish is a favorite along the Italian coast. Whether it's for a family meal or a gathering with friends, this recipe captures the heart of coastal Italy beautifully. Can't go wrong.

How to prepare Cod in a pan with fennel and bacon salad

To prepare the cod in a pan with fennel and bacon salad, first deal with the fennel. Wash the fennel and remove the base, cut away the part with the “beard” on top 1. Collect the fronds and set them aside in a small bowl to use as a garnish for the salad 2. At this point, start slicing the fennel thinly with the help of a mandoline 3.

Place the fennel in a bowl with plenty of ice water 4, this step will make the fennel crisp and slightly curly. Now, brown the bacon in a non-stick pan 5. Cook it until it is well browned and slightly crispy 6.

Set it aside 7, it will be used to finish your dish. Now, take care of cooking the cod fillet, in a well-heated non-stick pan, pour a drizzle of oil 8 and start browning your cod 9. Cook it on one side until it takes on a nice golden color, then turn it over and finish cooking; it will take about 6 minutes per side over medium-high heat.

Once the cod is ready 10, drain the fennel 11 and plate the cod with the salad on one side, finish with the sweet bacon and the fennel fronds set aside, season with pepper to taste 12.

Storage

Consumption is recommended immediately, but you can prepare the fennel salad in advance.

Advice

We did not add salt to the preparation because the bacon will provide the right saltiness to the dish. However, you can season the fennel salad to your liking, even with orange juice if you appreciate citrus aromas.

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