Roasted white fish wrapped in smoked bacon with asparagus.
You can have Roasted white fish wrapped in smoked bacon with asparagus using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Roasted white fish wrapped in smoked bacon with asparagus
- It’s 4 of x 200g white fish fillets about 1inch thick skinned & pinboned.
- It’s 2 sprigs of fresh rosemary leaves chopped very finely.
- Prepare 2 of lemons - zest and juice.
- Prepare of Fresh ground black pepper.
- You need 16 rashers of smoked streaky bacon or pancetta.
- You need of Olive oil.
- It’s 3 tbsp of mayonnaise.
- It’s 2 of large bunches of asparagus.
Roasted white fish wrapped in smoked bacon with asparagus instructions
Heat oven to 200C / Gas6.
Season fish with rosemary, finely grated lemon zest and pepper.
Lay 4 rashers of bacon or pancetta on a board (use the back of a knife to flatten and widen bacon) slightly overlap each rasher and place fish on top and wrap the bacon around it.
Lightly heat a large oven proof frying pan, add a splash of olive oil and lay your fish nicest side up and fry for 1-2 minutes, then place the pan in your preheated oven for 10-12 minutes until bacon is crisp and golden (depending on thickness of fish you may need a little longer).
Whilst fish is cooking add 3 tbsp mayonnaise with 3/4 of lemon juice (can add more depending on preference) leave to one side ready to drizzle.
Steam asparagus for 3 minutes take the fish out the oven and place on plates then serve asparagus next to the fish, drizzle with lemon mayonnaise and serve. Place remaining mayonnaise on table in a bowl to add to your plate if needed..
