© David Loftus
Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus
This combination is a complete win-win. Any robust white fish like haddock or monkfish will work brilliantly, as would whiting and pollack, as they are all wonderful carriers of flavors and can handle the stronger tastes of crispy bacon and rosemary. I love this recipe because it treats the fish almost like a piece of meat, with crispy and soft, flaky textures together.
Preheat your oven to 400°F. Season your beautiful fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper – you don’t need to use salt because we’re going to wrap the fish in the lovely salty bacon. Lay your slices of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 4 slices together, slightly overlapping, put a fish fillet on top and wrap the bacon around it.
Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing homemade mayonnaise with a nice amount of lemon juice and pepper. Or, if you’d rather sit down for five minutes with a glass of wine, use some ready-made mayo instead!You want to add enough lemon juice to make the flavor slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don’t worry if the mayo looks a little thinner than usual when you’ve added the lemon juice – think of it as more delicate.
The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it’s light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you’re feeling very hungry, serve with some steaming-hot new potatoes.
• 4 7oz white fish fillets, cut
• 1 inch thick, skinned and pinboned
• 2 sprigs of fresh rosemary,
• leaves picked and very
• zest and juice of 2 lemons
• freshly ground black
• 16 slices of thinly sliced bacon or pancetta
• olive oil
• 4 tablespoons mayonnaise
• 2 large bunches of