Bacon Wrapped Cod Bites

Appetizers, Whole30 | July 5, 2017 | By

Ok so this was a total experiment. I’ve been in the catering/event planning business for about 18 years and I’ve seen a lot of food. I’ve TASTED a lot of food. Maybe too much but that’s besides the point. So I like to try new things- something that I haven’t seen. Maybe taking two tasty bites that can each stand alone and combining them for a different flavor like I’ve done with these bacon wrapped cod bites on sweet potato carrot cakes.


Yesterday, I baked a lovely blackened cod and topped it with a mango & avocado salsa.  (Thank you @easygfrecipes for the inspiration!).  I had a few leftover pieces and decided to make some finger foods for lunch today. I found this wonderful sugar & nitrate free bacon and have been using it a lot lately.  So I thought it would be perfect to pair with bite size morsels of cod and top with yesterday’s salsa. But I wanted a little bit more to it.

Bacon Wrapped Cod Bites


I always thought it was a challenge to find a gluten free base for my hors d’oeuvres. You were kind of limited to a potato crisp or a cucumber cup. Well not really, but I think you might see where I’m going. I’m not a baker by any means, however I want to branch out more and find paleo recipes that I can incorporate into my finger foods and to do that, I sometimes have to break out my KitchenAid mixer.

I love the creativity that I’m seeing out there from fellow instagramers and on Pinterest. I found the sweet potato & carrot cake recipe from Heather at Multiple Delicious  and it turned out perfect for what I needed. I did use small biscuit cutters to get them the size that I needed (my son happily ate all of the scraps). I topped these with a creamy tartar sauce using a Whole30 homemade mayonnaise. That in itself is a lovely finger food.  But of course, I wanted more.

So I par-cooked my bacon in the oven for five minutes and let it cool enough to handle. I tossed my cod in blackening seasonings and wrapped half of a piece of cod around and secured with a skewer short enough to stick into the cakes. I thought a toothpick was a little two small.  Baked in the oven for 10-12 minutes and let it cool slightly so my tartar sauce didn’t completely melt when I placed it on the cake. I topped mine with some lovely salsa inspired by a recipe from Easy GF Recipes.

For more tasty appetizer ideas, check out my Spicy Shrimp Sweet Potato Bites, Curry Chicken Eggplant Bites or Sweet & Spicy Turkey Meatballs.  Guaranteed to be the hit of any party!

Bacon Wrapped Cod Bites
Prep time
Cook time
Total time
A tasty hors d'oeuvres on its own, pair it with my Sweet Potato & Carrot Cake for an elevated two biter!
Recipe type: Appetizer
Cuisine: Seafood
Serves: 20
  • 2 cod fillets, thick cut, boneless and skinless
  • ½ tsp garlic powder
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 1 tsp chili powder
  • ½ tsp ground coriander
  • ½ tsp ground mustard
  • 10 slices bacon, sugar-free, nitrate-free
  1. Preheat oven to 400 degrees. Cook bacon for five minutes and remove from heat. Place on paper towels and let cool. Turn oven down to 350 degrees.
  2. Cut cod into 1” cubes. Mix all spices together in a bowl. Add cod and coat pieces thoroughly.
  3. Once bacon has cooled, cut each piece in half and wrap the cod pieces and secure with a toothpick or skewer. This ideally would make 20 pieces.
  4. Bake in oven for 10-12 minutes. Remove from heat. Serve hot & enjoy topped with mango & avocado salsa. You can also top this on my sweet potato & carrot cake
Serve with Mango & Avocado Salsa
1 mango, diced
1 avocado, diced
1 kiwi, diced
10 grape tomatoes, quartered
½ red onion, finely diced
Juice of 1 lime
¼ cup fresh cilantro, finely chopped
1 teaspoon honey
Salt & pepper to taste

1. Combine all ingredients and enjoy topped over baked fish or chicken.

Sweet Potato & Carrot Cakes
Prep time
Cook time
Total time
Serve alone or top with Bacon Wrapped Cod Bites
Recipe type: Appetizer
Serves: 20
  • 2 cups sweet potato, peeled and shredded
  • 2 cups carrots, peeled and shredded
  • 3 tablespoons coconut flour
  • 6 eggs
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  1. In a large bowl mix flour and spices together.
  2. Add shredded sweet potato and carrots and thoroughly combine.
  3. In a small bowl, whisk the eggs together. Add to sweet potato and carrots and mix to evenly incorporate.
  4. Heat a large skillet over high heat and add coconut oil, just enough to slightly cover the bottom of skillet. Spoon the mixture into cakes that are about 3 inches and cook for about 4 minutes on each side or until golden. Flip and cook the other side.
  5. Makes about 20 cakes. Top with homemade tartar sauce
I cut my cakes with a 2-1/2” biscuit cutter to make my cakes uniform for the hors d’oeuvres.

Homemade Tartar Sauce Recipe:
1 cup mayonnaise (I made a Whole30 approved mayonnaise)
1 tablespoon dill, preferably fresh
1 teaspoon lemon juice
2 tablespoons chopped dill pickles
¼ teaspoon pepper




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