Seared Cod with Bacon-Balsamic Tomatoes, Asparagus & Sweet Potatoes

Directions

1. Preheat the oven to 425°F and rinse the asparagus, tomatoes, and sweet potato. Preheat a skillet over medium-high heat.
2. Dice the bacon and cook it in the hot skillet until crispy, about 4–5 minutes; transfer the bacon to a paper towel–lined plate and keep the drippings in the skillet.
3. Toss the asparagus ends and the diced sweet potato with minced garlic, lemon juice, a drizzle of oil, salt, and pepper. Spread the mixture on a baking sheet.
4. Roast the vegetables in the oven, turning once, until crisp-tender, about 15 minutes.
5. Season the cod fillet with salt and pepper and pat dry. Sear it in the same skillet with the bacon drippings over medium-high heat until golden and cooked through, about 5 minutes per side.
6. Return the skillet with the fish to the heat, pour in the grape tomatoes and cook, stirring, until they begin to burst, about 4–5 minutes.
7. Add balsamic vinegar and half the chopped parsley to the skillet, crushing the tomatoes to release juice, and simmer until the sauce thickens, 1–2 minutes. Remove from heat.
8. Plate the fish with the roasted vegetables and spoon the tomato sauce over the fish. Top with the crispy bacon and remaining parsley for garnish.