Bacon Wrapped Cod with Asparagus
Ingredients:
- 6 8 oz. fresh fish fillets, skinned
- 2 sprigs fresh rosemary or thyme, leaves only
- 18 slices of bacon, pounded to a uniform thinness if needed
- Zest and juice of 1 large lemon
- 1/4 cup mayonnaise
- Fresh ground pepper
- ½ tsp. chili powder
- 2 large bunches of asparagus, root ends trimmed
Directions:
- Preheat your oven to 400 F.
- Season the fish fillets with rosemary or thyme, finely grated lemon zest and freshly ground pepper.
- Lay three slices of bacon on a cutting board, slightly overlapping, and then put a seasoned fish fillet on top and wrap the slices around it.
- Heat a large ovenproof frying pan over a medium flame, add a splash of olive oil and lay your fish, prettiest side facing up with the seams from the bacon slices facing down, in the pan. Fry for a minute or two, and then place the pan in your preheated oven for 8 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 by mixing in a nice amount of lemon juice, chili powder and ground pepper.
- Steam the asparagus and serve on the side of the cod along with the mayonnaise.
