jamie oliver's delicious roasted cod wrapped in bacon with lemon mayo and asparagus
Damo, having gone home early from work yesterday to receive delivery of our new washing machine, whipped up a storm in the kitchen for dinner. Taking a page from Jamie Oliver like I did a day earlier, he made the most scrumptious home-cooked cod ever.
From Jamie Oliver’s Cook with Jamie:
2×200g white fish fillets, cut 2.5cm thick, skinned and pinboned
a sprig of fresh rosemary, leaves picked and very finely chopped
zest of juice of a lemon
freshly ground black pepper
8 rashers of thinly sliced, smoked streaky bacon or pancetta
olive oil
2 tablespoons mayonnaise
a large bunch of asparagus, trimmed
spaghetti to serve
Preheat oven to 200 deg C. Season fish fillets with rosemary, finely grated lemon zest and pepper. No salt — that comes from the bacon that will wrap the fish. Lay four rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.
Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay the fish in the pan. Fry for a minute then place the pan in oven for 10 to 12 minutes until bacon is crisp and golden.
While the fish is cooking, make lemon mayo. Mix ready-made mayo with enough lemon juice to make the flavour slightly zingy. Mayo should look thinner than usual after adding lemon juice.
Boil or steam the asparagus. Serve the fish next to a nice pile of asparagus drizzled with the lemon-spiked mayo and some spaghetti.