Cut the cod into bite size pieces. Sprinkle with 2 teaspoons of sake.
Finely chop the garlic. Cut the bacon into 1 cm wide strips. Separate the broccoli into small chunks, and cut the cherry tomatoes in half.
Pat dry the cod fillets. Lightly season with salt and pepper and coat with flour. Heat olive oil in a pan. Saute both sides of the cod fillets and remove from the pan.
Saute the garlic and bacon with the remaining oil until fragrant. Add in the broccolis and mixed beans.
Add in the cod fillets from Step 3, cherry tomatoes, white wine, 100 ml of water, and consommé granules. Cover and steam over medium heat for about 3 minutes.
Add the butter, and it's ready to be served Season with black pepper to taste.
Story Behind this Recipe
In search of an easy, yet nutritionally balanced and nice-looking dish, I came up with this recipe! This recipe is based on another recipe of mine, "Steamed broccoli and beans with consommé and butter" Recipe ID: 2121735.
Adjust the steaming time in Step 5 to cook the broccoli to your liking.
Leftover cod fillets can be served hot with the sauce packed with the rich flavor of the bacon The sauce also goes well with bread.