Bacon wrapped cod with rosemary and lemon
Ok I have to admit I was a tad bit skeptical when I stole this dish from Jamie Oliver’s book “Cook With Jamie“. This book is definitely worth picking up and has a lot of great advice and more importantly amazing recipes.
The recipe calls for white fish and the only white fish I could find at the store that looked decent was cod. Cod worked great since it is a mild and flaky which helped pick up all bold bacon, rosemary, and lemon flavors. I also must say it felt strange to cook a dish that from start to finish took less than 20 minutes (I did not actually realize how short and easy the dish is to prepare till I started writing).
For this recipe you are going to need:
- 2 white fish fillets
- Leaves from 2 sprigs of rosemary finely diced
- zest and juice of 1 lemon
- 8 slices of bacon (I used an apple wood thick sliced bacon)
- 1 TB of butter
- Black pepper (for once we are not going to use salt because the bacon is going to bring a lot of saltiness)
Preheat your oven to 400 degrees.
Season the fish with the rosemary, lemon zest, and black pepper.
Wrap 4 slices of bacon around each fillet overlapping them. If you want you could secure them with kitchen twine but I opted out of this.
Place a pan over medium-high heat and melt the 1 TB of butter. Once the butter has melted add in the bacon wrapped fillets for a couple of minutes. Roll it over and then place the pan in the oven.
Cook till the fish flakes easily with a fork (it was about 10 minutes for me and the fillets were about 1 inch thick).
Plate the fish and drizzle the lemon juice over it.
Thank you for the great idea, very tasty! We are going to try another one soon