A friend of mine told me about this recipe that keeps your fish tender and juicy while creating a wonderful flavour combination. It’s also super-easy to do and looks rather impressive on the plate!
Apparently she read about this recipe in one of Jamie Olivers’ books so if that’s the case then all credit goes in that direction. Here’s the link to his website which has some really funky recipes on it as well. www.jamieoliver.com
You’ll need:
2 pieces of firm white fish, about 200g each
8 rashers of streaky bacon
lemon zest from one lemon
1 spring of rosemary, finely chopped
black pepper
How to:
Pre-heat the over to 200 degrees Celsius. Rub the top side of your fish with the rosemary, black pepper (to your taste) and lemon zest. Lay out four rashers of bacon (per fish) overlapping slightly and run a sharp knife over them to flatten. Wrap the bacon around the fish – this takes patience to get right, be gentle. Don’t wrap them too tight or it may have a corset effect! Pop the fish into a hot pan with some olive oil for 30 seconds to seal, then remove and place in a baking dish. Put the dish in the oven, uncovered, for about 20 minutes or until the bacon goes nice and brown. Remove and voila!
Serve your fish with asparagus and some pasta with olive oil or rice.
Enjoy! Leigh
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