Baked Cod Fillets with Irish Whiskey Sauce, Sautéed Kale, & Bacon

In March, I spent an inspiring week in Dallas celebrating International Women’s Month through food and community. One unforgettable highlight was the Profound Microfarms Barn-Raising Dinner—an eight-course feast nestled in a greenhouse crafted entirely by women chefs, each dish reflecting our roots.

Inspired by my Scottish, Irish, and English heritage, I created a comforting baked cod topped with golden crumbs and a creamy whiskey sauce served with kale, mushrooms, and smoky bacon — a heartfelt nod to my culinary lineage.

Give it a try—your taste buds (and your dinner guests) will thank you.

Prep time: 10 minutes | Cook time: 12-16 minutes | Serves 4

Cod Fillets:

INGREDIENTS

• 2 pounds of skinless cod fillets
• Salt
• 1 sleeve of Ritz crackers (about 34 crackers)
• 1 cup Panko Crumbs
• 8 tablespoons unsalted butter
• ½ tsp Paprika, 1/ tsp garlic powder, 1/ tsp black pepper
• Lemon and parsley for garnish, optional

Pan

• Preheat the oven to 350°F
• Grease a small baking pan or casserole pan with butter or oil.

Fish Preparation

• Rinse off the fish fillets with cold water and pat dry. Use long nose pliers to remove any pin bones from the fillets.
• Place the fillets in the bottom of the dish. Cut into 3-ounce portions
• Place the fillets at the bottom of the pan and sprinkle each fillet with a quarter teaspoon of salt.
• Melt the butter. 
• Crush the Ritz crackers and place them in a bowl with panko. 
• Mix the melted butter, breadcrumbs, panko, and seasoning (paprika, garlic powder, and black pepper.)
• Pack the crumb mixture over the top and sides of the fish fillets.
• Bake the fish in the oven at 350°F for 12 – 20 minutes until firm but flakey. 

Whiskey Sauce:

Ingredients

• 1/3 cup Irish whiskey
• ¼ cup chopped shallots
• 1 tablespoon white vinegar
• ½ cup heavy cream
• 1 ½ teaspoons Dijon mustard
• 2 tablespoons butter, cut into small pieces
• 2 tablespoons chopped fresh chives

Directions

• Combine whiskey, shallots, and vinegar in a small saucepan 
• Slowly boil over medium-high heat, reducing liquid for about 4 minutes or until the mixture resembles wet sand. 
• In a separate saucepan, warm the cream until it is just steaming — do not boil.
• Stir in the cream and mustard into the prepared whiskey shallot mixture and cook over low heat for 2 minutes or until sauce is slightly thickened. 
• Remove from heat and whisk in the butter and chives, then season to taste with salt and pepper.

Sauteed Kale:

Ingredients

• 1 slice of bacon, chopped
• ½ cup of sliced shallots
• 1 package (4 ounces) of mushrooms
• 10 cups of chopped fresh kale (stems removed)
• 1 cup of sliced cherry tomatoes
• 2 tablespoons of water
• ½ teaspoon of pepper
• ½ teaspoon of salt

Directions

• Cook bacon in a large sauté pan until crisp. 
• Add shallots and mushrooms, and cook, stirring for 8 minutes.
• Add kale and water. Cover and cook for 5 minutes. 
• Uncover, cook, and stir for another 5 minutes or until the kale is tender — season with salt and pepper.

Enjoy!