If you are fed up of having potatoes, pasta or rice as the filler in your meals, then this is ideal.
Preparation – 15 minutes
Cooking Time – 40 minutes
Total Time – 60 minutes
3-4 well sized fillets of cod
500g bacon lardons
1 pound/500g brussel sprouts, trimmed
1 tbsp fresh lemon juice
20g/2 tbsp plain flour
250ml/1 cup warm milk
30g/2 tbsp butter
60g/ 1/4 cup grated strong cheddar or parmesan
1/2 tsp ground nutmeg
Salt and black pepper to taste
2 cloves garlic, finely chopped
1 small chilli, finely chopped
1 tbsp virgin olive oil
Place the brussel sprouts in a 4 pint pan, cover with water, add the lemon juice and bring to the boil. Once boiling, reduce to a simmer, and cook for 20 minutes.
Mix the virgin olive oil, garlic and chilli and place on one side for later.
Add the bacon lardons to a heated fryon pan and fry until cooked to your liking.
While the sprouts are simmering, add the butter to a small pan and melt over a gentle heat.
Once melted, stir in the flour, and cook for approx 2 minutes.
Gradually whisk in the milk, whisking all the time, until the mixture starts to thicken.
Add the cheese, salt, pepper, nutmeg & cayenne, and continue stirring and cooking for another minute.
Drain the brussels and pour into a 2-3 pint casserole dish. Add the bacon lardons and stir.
Pour the cheese sauce over the brussels and bacon, making sure to cover everything.
Place in a preheated oven and cook for 20 minutes.
Whilst the mixture is in the oven, place the cod fillets on a baking tray, and drizzle the garlic and chilli mixture over them. Gently cover with baking foil and cook in the oven for 15 minutes.
When the cod and the brussels are done, serve together with a little salad, if you wish.