Roasted white fish wrapped in smoked bacon with asparagus

Name: Roasted white fish wrapped in smoked bacon with asparagus
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 x 200g white fish fillets about 1inch thick skinned & pinboned; 2 sprigs fresh rosemary leaves chopped very finely; 2 lemons - zest and juice; Fresh ground black pepper; 16 rashers smoked streaky bacon or pancetta; Olive oil; 3 tbsp mayonnaise; 2 large bunches of asparagus

Marie Anderson @cook_16007489

London

Roasted white fish wrapped in smoked bacon with asparagus

Marie Anderson @cook_16007489

Saved

Ingredients

10-20 mins

4 servings

4x 200g white fish fillets about 1inch thick skinned & pinboned
2 sprigsfresh rosemary leaves chopped very finely
2lemons - zest and juice
Fresh ground black pepper
16 rasherssmoked streaky bacon or pancetta
Olive oil
3 tbspmayonnaise
2large bunches of asparagus

Saved

Steps

10-20 mins

1

Heat oven to 200C / Gas6
2

Season fish with rosemary, finely grated lemon zest and pepper
3

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
4

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)
5

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
6

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.