Roast Cod with Bacon, Potatoes and Kale

Using frozen chopped kale and frozen mashed potatoes really cuts down on the prep time while still providing the nutrients for a healthy meal.

1 package (10 ounces) frozen chopped kale

1 package (16 ounces) frozen mashed potatoes

2 slices bacon, cut crosswise into 1â„2-inch-long pieces

1 pound cod or scrod fillet, 1 inch thick, cut into 4 pieces

1â„4 teaspoon salt

2 tablespoons cornmeal

1 large onion (12 ounces), thinly sliced 1â„2 cup chicken broth

2 teaspoons cider vinegar

In microwave oven, cook kale as label directs; drain. Transfer kale to medium bowl.
In microwave oven, heat potatoes as label directs. Add potatoes to bowl with kale and stir until blended. Cover and keep warm.
Preheat oven to 450Â°F. In nonstick 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain. Pour off and discard drippings from skillet.
Place cod on waxed paper; sprinkle with salt, then cornmeal, turning to coat.
In same skillet, over medium-high heat, cook cod until lightly browned, about 2 minutes per side. Transfer cod to pie plate; place in oven and roast cod until opaque throughout, 8 to 10 minutes.
While cod is roasting, to same skillet, add onion. Reduce heat to medium; cover and cook, stirring once, until onion is browned, about 5 minutes. Add broth; cover and cook until onion has wilted, about 4 minutes. Remove from heat; stir in vinegar and bacon.
To serve, reheat potato mixture in microwave oven. Divide potato mixture among plates; top with cod, then onion mixture.

Makes 4 main-dish servings.

Prep: 15 minutes

Cook/Roast: 20 minutes