Recipe: Bacon Hugging Cod

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

2016-02-02 18:34:50

A fun and interesting way to jazz up simple cod with a salty and crisp bacon wrap.

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 1 Cod or white fish
2. 2 Potatoes
3. 4 Asparagus
4. 2 Rashers of bacon
5. 100g cream cheese
6. 1/2 vegetable stock
7. 50ml of water
8. Italian herb seasoning
9. Sun-dried tomatoes
10. Sun-dried tomato oil
11. Pinch of salt/pepper
12. Toothpick (optional)

Instructions

1. 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.
2. Wrap the bacon around the cod. For my meal, I used two rashers of bacon for a square-sized piece of cod.
3. You can use a toothpick to hold the ends of the bacon in place.
4. Put the potatoes on to boil.
5. Add a splash of sun-dried tomato oil into your frying pan.
6. 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).
7. 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.
8. Fry the asparagus in the same pan and season with salt and pepper. Once cooked, add this in with the fish in the oven.
9. 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.
10. Drain the potatoes and dish up the bacon-fish-wrap and asparagus. Drizzle over the sauce and enjoy!

Crunch Corner https://crunchcorner.co.uk/

Charlotte xxx