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Fish Wrapped in Bacon with Lemon Aioli & Asparagus

Mood: Sassy

Cost: Not so Cheap

Difficulty: Easy

Rating: XXXX
The Tease
This is an easy to make, yet very tasty dish. It's elegant and well, downright delicious. Drink a light white wine and you will be smiling. Any white fish like monkfish, haddok or cod will do for this recipe as they all carry flavor well. Recipe courtesy of Mark.

Time To Make:
30 minutes

• 2 x 200g or 1/2 lb of white fish fillets- skinned and pin-boned

• 1 sprig of rosemary, finely chopped

• Zest and juice of 1 lemon

• Ground black pepper

• 8 rashers of thin sliced smoked bacon

• 1 tablespoon olive oil

• 2-3 tablespoons of good mayonnaise

• 1 large bunch of asparagus, trimmed

• Cast iron skillet or other oven proof non stick skillet
• Fish or delicate food spatula
• Medium stock pot
• Strainer
• Citrus zester

Preparation (Do it!)
1. Preheat the oven to 200ºC/400ºF.

2. Season the fillets with the rosemary, lemon zest and pepper.

3. Lay 4 pieces of the bacon overlapping, put a fish fillet on top and wrap the rashers around it. Repeat with the remaining bacon and fish.

4. Gently heat a oven proof frying pan on a medium heat, add a splash of olive oil and lay the fish best looking side up in the pan.

5. Fry for a minute, flip the fish and then place in the oven for 10-12 minutes till the fish is cooked and the bacon is crisp and golden.

6. While the fish is cooking in the oven mix the mayo with the lemon juice. This becomes the lemon aioli. Add some pepper to taste.

7. Cook the asparagus in simmering, salted water for 4-5 minutes and strain.

8. Serve with the aioli (mayo) drizzled over the fish and vegetables.


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