1. Preheat oven to 425°F. Prepare Gorton’s Parmesan Crusted Cod fillets according to package instructions.
  2. Prepare bacon according to package instructions. Chop cooked bacon into small pieces and save bacon grease.
  3. Sauté halved Brussel sprouts in bacon grease until tender and slightly burnt on the edges.
  4. Pour bacon grease into a measuring cup. Add vegetable oil up to a ¼ cup.
  5. In a bowl, whisk together the sherry vinegar, vegetable oil and bacon grease, sugar, garlic, scallion, salt and pepper.
  6. Pour bacon dressing on cooked Brussel sprouts and toss.
  7. Serve with Gorton’s Parmesan Crusted Cod Fillets.


1 package Gorton’s Parmesan Crusted Cod Fillets
3 cups halved Brussel Sprouts
¼ cup sherry vinegar
Vegetable oil
3 tsp. sugar
1 clove garlic – minced
¼ cup chopped scallions
¼ lb of bacon
Salt & pepper to taste

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Parmesan Crusted Cod

Extra-large, wild caught Cod fillets in panko breadcrumbs.

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