Bacon-Wrapped Cod Recipe
- 1 pound (500g) fresh cod fillet
- Sea salt and freshly ground black pepper
- 3 ounces (90g) thinly sliced slab bacon, rind removed
- 1 tablespoon extra-virgin olive oil
- 1/2 cup fresh flat-leaf parsley leaves
- 1 shallot
- 1/4 cup extra-virgin olive oil
- 3 tablespoons capers
- Season the cod all over lightly with salt and pepper. Roll or fold the cod so that it looks like a small roast, and wrap the bacon around it, securing the pieces of bacon with a skewer or toothpick, so the cod is almost completely covered with the bacon (except at the “corners”).
- In a heavy-bottomed skillet, heat the olive oil over medium heat. When the oil is hot, add the fish and brown it on all sides, which will take about 6 minutes. Cover the skillet and continue cooking the cod until it is cooked through, about 16 minutes, turning it occasionally so it doesn't burn.
- While the cod is cooking, make the sauce. Mince together the parsley and the shallot and place in a small bowl. Whisk in the oil. Coarsely chop the capers and whisk them into the sauce.
- When the fish is cooked, transfer it to a warmed serving platter and let it sit for about 4 minutes. Remove the skewers or the toothpicks and drain away any liquid that comes from the fish. Pour the sauce over the fish and serve.
