Melt butter in a small pot. Add shallots and cook over low heat until soft but no colour, about 5 minutes. Strain shallots from butter.

In a skillet, cook bacon until lightly caramelized, strain off and excess fat and reserve.

In a medium mixing bowl add the bread crumbs, shallots, parsley, tarragon and bacon and mix. Add 1 tbsp of the butter used to cook the shallots along with salt and pepper to taste.

Season cod with salt and pepper, lightly brush with melted butter.

Place cod on parchment paper, on a baking sheet and cover each piece of fish with a generous amount bread crumb mixture.

Bake for 8 to 10 minutes until the crust is golden and the fish is cooked through.

Notes:
Remove cod from fridge 30 minutes before cooking to bring to room temperature.
Spreading a thin layer of good quality tomato sauce between the fish and crumbs adds another dimension to this dish.
This is a perfect way to use up day old bread.
Serve with steamed asparagus and sweet pea puree.