I’m a sucker for good fish and I’m a bigger sucker for bacon, so when I browsed the net to see if, at the time, what I thought would be a bizarre combination if fish and bacon would work. It seems as though I’m a little late at joining the party as there are so many recipes including the combo, but the main thing is I have joined and will continue to do so.
Therefore, this recipe is my invitation for you to try ‘fish in blankets’ or my new re-brand of the bacon hugging cod and see what you make of the combo or even to see if you’ve heard or tried a recipe similar to this before. I enjoy cooking meals that are healthy and are ready to be devoured within half an hour of me coming home. Being ‘hangry’ is awful, so a lot of the meals I make are ideal for the impatient chef.
Recipe: Bacon Hugging Cod
A fun and interesting way to jazz up simple cod with a salty and crisp bacon wrap.
- 1 Cod or white fish
- 2 Potatoes
- 4 Asparagus
- 2 Rashers of bacon
- 100g cream cheese
- 1/2 vegetable stock
- 50ml of water
- Italian herb seasoning
- Sun-dried tomatoes
- Sun-dried tomato oil
- Pinch of salt/pepper
- Toothpick (optional)
- Turn the oven on to 100°C (fan oven). This is ideally to just keep your fish warm as your finish cooking the rest of your food.
- Wrap the bacon around the cod. For my meal, I used two rashers of bacon for a square-sized piece of cod.
- You can use a toothpick to hold the ends of the bacon in place.
- Put the potatoes on to boil.
- Add a splash of sun-dried tomato oil into your frying pan.
- Once hot, place your 'cod in blankets' into the pan and fry either side until the bacon turns to your desired colour/texture (I love crispy bacon so I fried each side for approx. 4 minutes).
- After frying all sides, place the fish into a dish with a couple of sun-dried tomatoes and place into the oven to keep warm.
- Fry the asparagus in the same pan and season with salt and pepper. Once cooked, add this in with the fish in the oven.
- Still using the same pan, add in the cream cheese and turn to the low heat. Add in 1/2 the vegetable stock with 50ml of water and let simmer gently. Sprinkle in Italian herb seasoning until the sauce thickens.
- Drain the potatoes and dish up the bacon-fish-wrap and asparagus. Drizzle over the sauce and enjoy!
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Let me know what you think of this recipe, super delicious or a bit too bizarre?