I have to take a moment to officially thank Jamie Oliver. He has managed to add fish to our roster of regular family meals in a way I never thought possible! With a husband who likes-but-doesn’t-love fish and a son who mostly turns his nose up at it, I never thought the fruits of the sea would be frequently seen at our table. How did it happen? Magic! (aka BACON) We stumbled upon this recipe in a Jamie Oliver cookbook loaned to us by the loveliest of foodie friends, and bippity-boppity-BACON, fish became a family favourite!

The honest to goodness truth here is that the fish is just a “carrier.” Like a dealer bringing you the “good stuff,” the mild and meaty haddock simply acts as a delivery method for the rich and smoky flavour of the bacon and the aromatic goodness of the rosemary.

We love this served with steamed French green beans or asparagus. Simple, balanced and so yummy! It’s so easy to make that – after watching me make it a couple of times – my husband has added it to his roster of meals he’ll make when I’m too tired to cook. Talk about winning!

THE INGREDIENTS:
4 x 200g haddock fillets, cut 2.5cm thick, skinned and pinboned
2 sprigs of fresh rosemary, leaves picked and very finely chopped
2 Tbsp olive oil
sea salt + freshly ground black pepper
16 slices of smoked streaky bacon or pancetta, cut in half
THE METHOD:
Preheat your oven to 400ºF. Season your cutting board by pouring olive oil over it and rubbing in the salt, pepper and finely chopped rosemary. Dredge your beautiful haddock filets in this mixture and set aside. Lay your halved bacon or pancetta slices in rows of 4-6, slightly overlapped. Place a haddock filet on top and wrap the bacon around it.
Lightly heat a large ovenproof frying pan and lay your Bacon Wrapped Haddock, prettiest side facing up, in the pan. Fry for a minute, then transfer to a cookie sheet lined with parchment paper. Bake in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.

Enjoy!

xo
s.