Cod with clams, capers and bacon

Serve pan-fried cod with clams cooked in wine and a caper and bacon crumble
By John Torode
Cod with clams, capers and bacon
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 rashers bacon, chopped into pieces
  • 2 garlic cloves
  • 100 g dried breadcrumbs
  • 1-2 tbsp capers
  • flour
  • 2 fillets of cod, or pollack, cut in half
  • 500 g clams
  • 100 ml white wine
  • 2 tbsp parsley


1. Heat a saucepan over a medium heat and add 1 tablespoon of butter and olive oil. Add the bacon, garlic and season with salt and pepper. Sauté for a few minutes then add the breadcrumbs, capers and fry until lightly golden. Once cooked remove from the heat and pour onto a plate. Set aside.

2. Take a large sandwich bag and add the flour, a pinch of salt and the fish. Close the bag and shake it for a minute making sure the fish is evenly coated.

3. Using the same pan as before add a knob of butter and fry the fish over a medium to high heat for 2 minutes on each side or until they are cooked right through. Remove from pan.

4. Add the clams and the white wine to the pan and cook on a high heat for 1 minute, add the parsley then cook with the lid on for a further 3 minutes.

5. Arrange the fish by laying them criss-cross over one another onto a plate, spoon over the clams making sure to include lots of juice and finish with a scattering of the bacon breadcrumbs.

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