Cod Wrapped in Bacon RecipeOrigin: England Period: Traditional |
Ingredients:
500g of 25mm thick cod fillets (trimmed about 8cm wide) 
Cod Wrapped in Bacon Preparation:Method:Cut the cod fillets square and trim neatly then season each one with salt and freshly-ground black pepper. Whisk together the olive oil and tomato purée until smooth then brush this mixture all over the fish fillets. Take the bacon and stretch them with the back of a knife then carefully wrap each fish fillet in the bacon wrapping in both directions so that you end up with a neat parcel. If necessary, use cocktail sticks to secure the bacon in place. Arrange the fish parcels in the base of a greased non-stick baking tray then drizzle a little more olive oil over the top. Add a few pieces of butter on top of each fillet then scatter the crushed garlic clove on top. Transfer to an oven pre-heated to 180&x00B0;C and bake for about 18 minutes, or until the fish is cooked through and the bacon is nicely browned. In the meantime, slice the tomatoes and fry in a little olive oil until soft. Take off the heat and set aside. Once the fish is done, remove the parcels onto a heated plate and set aside to keep warm. Place the pan on the hob then crush in half the cooked tomato slices into the pan juices. Add more olive oil and tomato purée, as required, so that the sauce achieves the thickness of single cream. Bring the sauce to a boil and stir thoroughly to deglaze the pan. To serve, arrange the fish parcels on warmed plates and decorate with the remaining fried tomato slices. Pour over the sauce, accompany with sauté or mashed potatoes and green beans. |
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