Keto Bacon Wrapped Cod with Garlic Cauliflower Mash and Salsa Verde

Bacon Wrapped Cod-
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This deliciously simple keto dinner is loaded with healthy fats and complemented by flavoursome low carb veggies. Easy to prepare and quick to cook, this is a great go – to midweek dinner.
The cod fillets are wrapped and roasted in bacon and served on a bed of silky cauliflower puree, infused with garlic. The dish is brought together by a simple salsa verde, packed with flavour as well as nutrition.
Prep Time12 mins
Cook Time20 mins
Total Time32 mins
Course: Main Course
Cuisine: American
Keyword: Bacon, Cauliflower, Cod, garlic, salsa verde
Servings: 2 people
Calories: 562kcal


  • 4 tbsp olive oil extra virgin
  • 2 fillets cod skinless
  • 2 rashers bacon
  • 2 tbsp fresh basil
  • 2 fillets anchovies
  • 1 medium cauliflower
  • 1 handful fresh parsley
  • 2 cloves garlic
  • 1 tablespoon capers
  • 1/2 lemon lemon zest
  • sea salt and freshly ground black pepper to taste


  • Preheat the oven to 200 degrees Celsius, 180 for fan assisted. Line a shallow oven tray with foil.
  • Taking each cod fillet in turn, wrap a rasher of bacon tightly around the middle, overlapping underneath the fillet.
  • Arrange the fillets on the lined oven tray and sprinkle with a pinch of black pepper and a light drizzle of olive oil. Transfer to the oven to bake for 15-20 minutes until the cod is cooked through, opaque and flakes easily with a fork.
  • Whilst the cod is cooking, remove the cauliflower stem and slice the top into even sized florets.
  • Bring a large pan of salted water to the boil and add the cauliflower florets. Reduce to a simmer and cook until tender – about 6-7 minutes. The cauliflower needs to be relatively soft but not overcooked.
  • Whilst the cauliflower is cooking, add the parsley, basil, 1 clove of garlic, the anchovy fillets, capers, and lemon zest to a food processor. Pulse briefly to combine.
  • Slowly add 3 tablespoons of olive oil to the food processor and continue to blend until you have a chunky salsa. Taste and adjust seasonings if required, adding extra oil for a thinner salsa. Set aside.
  • Once the cauliflower has cooked, drain the water and add the cauliflower to a food processor. Add the remaining garlic, a generous tablespoon of olive oil, the sea salt and a pinch of pepper. Blend until silky smooth. Taste and adjust seasonings if required.
  • Serve the cod fillets on top of the mash and drizzle over the salsa verde.


Calories: 562kcal | Carbohydrates: 15g | Protein: 39g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 440mg | Potassium: 1605mg | Fiber: 5g | Sugar: 5g | Vitamin A: 375IU | Vitamin C: 144.4mg | Calcium: 102mg | Iron: 2.3mg

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