Name: Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus
Total time: 30 min
Yield: 1
Ingredients: 4 x 150 g white fish fillets from sustainable sources, ask your fishmonger, cut 2.5cm thick, skinned and pinboned; 2 sprigs of fresh rosemary leaves picked and very finely chopped; 2 lemons zest and juice of; freshly ground black pepper; 12 rashers higher-welfare thinly sliced, smoked streaky bacon or pancetta; olive oil; 4 tablespoons low-fat free-range mayonnaise; 2 large bunches of asparagus trimmed

Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus

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Total Time:
30 minutes

White fish and bacon create a perfect flavor harmony.

Ingredients:

4 x 150 g white fish fillets from sustainable sources, ask your fishmonger, cut 2.5cm thick, skinned and pinboned
2 sprigs of fresh rosemary leaves picked and very finely chopped
2 lemons zest and juice of
freshly ground black pepper
12 rashers higher-welfare thinly sliced, smoked streaky bacon or pancetta
olive oil
4 tablespoons low-fat free-range mayonnaise
2 large bunches of asparagus trimmed

Instructions:

Preheat your oven to 200ºC/400ºF/gas 6. Season fish fillets with rosemary, lemon zest, and pepper. Wrap each fillet with bacon. Heat a pan, add oil, place fish in with the prettiest side up, then bake for 10-12 minutes until bacon is crisp. Mix low-fat mayonnaise with lemon juice and pepper for the simple lemon mayo. Cook asparagus, then toss it in fish juices. Serve fish with asparagus and lemon mayo, and add new potatoes if desired.

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