Some vegetarians have a hard time giving it up; others add it to their favourite things like chocolate; and if you are me, you would have received a special dental floss flavoured with it, in your stocking at Christmas. Yes, the illustrious food I am referring to is BACON. I’m convinced there is a great love for bacon these days. Have you noticed? Bacon has made a come-back! It seems to be making its way into anything and everything. Over the past month, I have had bacon salt, bacon chocolate, bacon dental floss, and maple glazed bacon pumpkin cheesecake (the latter may sound strange, but it was one of the most delicious and unique pumpkin cheesecakes I have ever had). So is it unheard of to wrap fish in bacon? Not at all! Here is a recipe for bacon wrapped white fish, from Jamie Oliver.
Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus
• 4 x 200g white fish fillets, cut 2.5cm thick, skinned and boned
• 2 sprigs of fresh rosemary, leaves picked and very finely chopped
• zest and juice of 2 lemons
• freshly ground black pepper
• 16 rashers of thinly sliced, smoked streaky bacon or pancetta
• olive oil
• 4 tablespoons mayonnaise
• 2 large bunches of asparagus, trimmed
Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish filets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper – you don’t need to use salt because we’re going to wrap the fish in the lovely salty smoked bacon. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 4 rashers together, slightly overlapping, put a fish filet on top and wrap the rashers around it.
Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing homemade mayonnaise with a nice amount of lemon juice and pepper. Or, if you’d rather sit down for five minutes with a glass of wine, use some ready-made mayo instead! You want to add enough lemon juice to make the flavor slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don’t worry if the mayo looks a little thinner than usual when you’ve added the lemon juice – think of it as more delicate.
The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it’s light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you’re feeling very hungry, serve with some steaming-hot new potatoes.
For sustainable white fish options please refer to the SeaChoice seafood guide
Recipe Source: jamieoliver.com