Bacon-Wrapped Stuffed Cod with Cranberry Port Sauce

Ingredients

• 4 thick cod fillets, 8 oz each (halibut also works)
• 8 slices bacon
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 1 garlic clove, chopped
• 6 oz bulk pork sausage meat
• 1 egg
• 1 tsp lemon zest
• 2 tsp chopped fresh sage
• 1/4 cup dried cranberries
• 2 tbsp toasted pine nuts
• 2 tbsp breadcrumbs
• 1/2 cup dry red wine
• 3 tbsp port
• 3 tbsp red wine vinegar
• 2 shallots, finely chopped
• 1 pinch sugar
• 1/2 cup fresh or frozen cranberries
• 4 tbsp cold butter, cubed
• Salt and black pepper

Instructions

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Melt 1 tbsp butter in a small skillet over medium heat. Cook the onion and garlic for 5 minutes until soft, then spread on a plate to cool for 10 minutes.
3. In a bowl, mix the cooled onion with the sausage meat, egg, lemon zest, sage, dried cranberries, pine nuts, breadcrumbs, 1/4 tsp salt and 1/4 tsp pepper. Mix gently with your hands until combined.
4. Pat the cod dry. With a sharp knife, cut a deep horizontal pocket into the side of each fillet, without cutting all the way through.
5. Fill each pocket with about a quarter of the stuffing and press the opening closed. Season the outside of the fish lightly with salt and pepper.
6. Wrap 2 slices of bacon around each fillet, overlapping them slightly. Tuck the ends underneath so they stay in place.
7. Set the fillets seam-side down on the baking sheet and brush with the olive oil.
8. Bake for 22 to 28 minutes, until the bacon is browned and an instant-read thermometer in the thickest part reads 145°F. The sausage stuffing must also be cooked through.
9. While the fish bakes, make the sauce. Simmer the red wine, port, vinegar, shallots and sugar in a small saucepan over medium heat for 8 to 10 minutes, until it looks syrupy and is reduced to about 1/3 cup.
10. Add the fresh cranberries and simmer for 2 minutes, until a few begin to pop. Take the pan off the heat.
11. Whisk in the cold butter a few cubes at a time until the sauce is glossy. Taste, and add salt and pepper.
12. Rest the fish for 5 minutes, then serve with the warm sauce spooned over.