Steamed Cod Over Greens with Meyer Lemon Gremolata

If you want to skip the bacon, just use olive oil and a bit of smoked salt if you have some one hand. Feel free to double the recipe (or more) if you have more people to serve.
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author Marissa Stevens


  • 2 strips bacon cut crosswise in to 1/4" lardons
  • 2 cloves garlic minced
  • 1/2 pound Brussels sprouts thinly sliced (I use the slicing disc of my food processor)
  • 1 bunch kale or chard roughly chopped
  • 1 cup or more chicken or vegetable broth
  • 12 ounces cod fillets or other firm white fish
  • extra virgin olive oil
  • salt and freshly ground black pepper to taste

For the Gremolata

  • 1/4 cup flat leaf parsley minced
  • 1 small clove garlic minced
  • 1 tablespoon Meyer lemon zest minced


  • Heat a large lidded skillet or wok over medium heat until hot.
  • Add bacon lardons; cook and stir until fat renders and bacon is slightly crisp.
  • Add garlic; cook and stir until fragrant, about 15 seconds.
  • Add Brussels sprouts and kale or chard; cook and stir until softened, about 5 minutes. Pour in broth and stir to combine. Season to taste with salt and freshly ground black pepper.
  • Top greens with cod fillets; drizzle fish with olive oil and season lightly with salt, and freshly ground black pepper.
  • Cover skillet, leaving some air space above the fish, and steam until fish is opaque all the way through - 8 to 10 minutes depending on thickness.
  • While the fish steams, mix the parsley, garlic, and zest in a small bowl; set aside.
  • When fish is done, remove from skillet and set on a plate.
  • Divide greens, bacon, and broth between two serving bowls. Top each bowl with a fish fillet and sprinkle gremolata over the top.