Growing up in Massachusetts, baked stuffed cod was a regular at our family dinners. My grandmother would get fresh cod from the local fish market every Friday, and the smell of her seafood stuffing would fill the whole house. I never thought I could recreate her recipe – she had that special touch that made everything taste better. But after years of trial and error (and a few phone calls to Mom), I finally figured out how to make it just like she did. It’s not complicated at all, just a matter of knowing a few simple tricks that make all the difference.
Ingredient Substitutions
For the codfish or haddock, other white fish varieties like halibut, pollock, or tilapia can be used as substitutes. These alternatives offer similar texture and mild flavor profiles, while potentially providing different nutritional benefits. Adjust cooking time based on the thickness of the chosen fish.
The stuffing can be customized to accommodate dietary preferences. For a gluten-free option, use gluten-free bread or quinoa as a base. For a low-carb alternative, consider a mixture of chopped vegetables, herbs, and nuts. Adjust seasoning as needed to maintain flavor balance.
Bacon can be replaced with turkey bacon for a leaner option or coconut bacon for a vegetarian alternative. If omitting bacon entirely, brush the fish with olive oil and sprinkle with smoked paprika to impart a similar smoky flavor. Cooking time may need to be reduced slightly without the bacon’s fat content.
| Preparation Time | 15-30 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-120 g
- Fat: 70-90 g
- Carbohydrates: 50-70 g
Ingredients
For the fish:
- 1 whole codfish or haddock (about 2-3 lbs, cleaned and scaled)
- coarse salt
- 8-10 slices bacon (thick-cut preferred for more flavor)
For the stuffing:
- 1 batch preferred stuffing (use your favorite seafood or bread stuffing recipe)
For the garnish:
- lemon wedges
Step 1: Prepare the Fish
Begin by gathering all the necessary ingredients.
Ensure that the cod or haddock is well scaled and washed.
You can choose to keep the head on or remove it.
Use shears or scissors to snip off the fins.
Pat both the exterior and interior of the fish dry using paper towels.
Lightly salt the fish and place it on a greased baking sheet.
Step 2: Preheat the Oven and Stuff the Fish
Preheat your oven to 400°F (200°C).
Meanwhile, stuff the cavity of the fish with your preferred stuffing.
Any excess stuffing can be placed in a separate casserole dish to cook alongside the fish.
Using skewers, close the cavity of the fish by threading them in and out of the belly to secure the stuffing inside.
Step 3: Add Bacon and Bake
Lay strips of bacon diagonally over the fish.
If the head of the fish has been removed, make sure the bacon strips cover the cut end well to prevent it from drying out.
Place the fish in the oven and bake for approximately 10 minutes per inch of thickness of the fish, generally between 40 to 50 minutes.
Step 4: Crisp and Serve
As the fish cooks, keep an eye on the bacon.
Once it becomes crisp, remove it from the fish.
Do this at least 10 minutes before the end of the cooking time to allow the fish skin to crisp up.
To serve, carefully lift the cod from the baking sheet using two large spatulas if necessary, and transfer it to a serving platter.
Remove the skewers, allowing the stuffing to spill out onto the platter.
Step 5: Garnish and Serve
Arrange slices of lemon and boiled or roasted potatoes around the fish.
Serve immediately for the best flavor and texture.
Enjoy the perfectly baked stuffed fish with crisp bacon and sides.
