If you've ever wondered what happens when crispy bacon embraces the subtle sweetness of cod, you're in for a delightful revelation. This Bacon-Wrapped Cod Fillet recipe is not just a meal; it's a culinary symphony that plays on your taste buds like a virtuoso. It's a dish that marries the rich and the tender, the smoky and the mild, in a perfect harmony that will leave you craving more.
Whether you're a seasoned chef or a home cook looking to elevate your repertoire, this recipe is your ticket to culinary excellence. So, roll up your sleeves, sharpen your knives, and prepare to be amazed as we dive into the art of crafting Bacon-Wrapped Cod Fillet, a masterpiece that combines the best of land and sea.
- 2 skinless cod fillets
- 1 cucumber
- 1 red onion
- 1 tomato
- Pepper (yellow)
- Fresh pineapple
- Salt, pepper
- Olive oil
- Fresh parsley
- Dried parsley
- Streaky bacon (about 20 slices)
- White wine 200ml
- Lemon juice
We are going to start with cutting our vegetables. Cut cucumber into small pieces, same with onion, tomato, pepper, fresh pineapple. Drop all into medium size bowl season with salt and pepper, pour in about two tablespoons of olive oil, garnish with 10-15 leaves of parsley. Mix it well. Our side salat is ready.
Set on flat surface about 5 slices of streaky bacon (depending on size of your fillets) close to each other then about two more just crossed halfway. Place one fillet just in the middle and season with salt pepper and dried parsley (pinch) then start to cover fish with bacon. Make sure fillet in closed inside (make two the same).
Set your pan for medium heat pour in tablespoon of oil. When pan is hot place two Cod fillets wrapped in bacon on one side and start fry, changing sides when is nice brown colour. Make sure bacon is well cooked on each side (should take 3-4min on each side), time to pour in our wine about 200 ml, when the wine starts to reduces, your fish is ready.
Cut your fillets into thick slices. Drizzle with lemon juice.