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PREP 20 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

For the fish
  • 2 Chunky haddock fillets (or any thick white fish fillets e.g. cod)
  • 6 Rashers of streaky bacon - I used honey cured but just smoked is perfect
  • 1 Lemon - sliced in to rounds and then juiced
  • 1 Red chilli - sliced roughly
  • Drizzle of extra virgin olive oil
  • A decent knob of salted butter
  • A big grind of cracked black pepper
  • Splash of water
For the beans
  • 150 g or 200g if you want more of green
  • ½ Red chilli - sliced finely
  • 1 Fat garlic clove - sliced finely
  • Drizzle of olive oil or any cooking oil
  • Salt & pepper to taste
For the roast potatoes
  • 4 Medium maris piper potatoes - cut in to 2 cm chunks so they cook quicker
  • 1 Big spring of rosemary
  • 2 tbsps Olive oil or preferred cooking oil
  • Salt & pepper to taste
Bacon Wrapped Haddock

Bacon Wrapped Haddock

Honey cured bacon wrapped haddock with chilli & garlic green beans and rosemary potatoes...and a lemon butter sauce of course!

1) Start off by getting your oven pre-heated to 180℃

2) Now, prep the fish - carefully wrap the bacon rashers around the fish fillets tighly and place them in a roasting tin fold side down so it's secure

3) On top of the fish, place the lemon slices and chillies, along with the water, oil and butter - depending on your pan you may want some more water, you're the judge

4) Place in the oven for 10 mins covered

5) Whilst the fish is in the oven peel and cut up your potatoes and pop in a pan with the olive oil and rosemary - fry on a medium high heat for 5-7 mins, keeping at eye on them

6) Remove the cover from the fish and put back in the oven on 200c for a further 10 mins so that the bacon crisps up

7) Whilst that's happening, lower the heat on your potatoes and pop a lid on them. Cook covered for the remaining time the fish is in the oven (plus its resting time)

8) Once the bacon on the fish looks crispy, remove from the oven and take the fish out of the pan to rest

9) Time to get your green beans in another pan with the chilli and garlic - fry them off for about 5 mins or until desired crunchiness

10) Whilst the green beans and potatoes are finishing up their cooking strain the fishy, beaconing, lemony, chilli-y, buttering sauce in to a jug to pour over the top once you've plated up


Plate up and enjoy! Season to taste of course :)

Bacon Wrapped Haddock

Bacon Wrapped Haddock

Honey cured bacon wrapped haddock with chilli & garlic green beans and rosemary potatoes...and a lemon butter sauce of course!

PREP 20 minutes
TOTAL 30 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the fish
  • 2 Chunky haddock fillets (or any thick white fish fillets e.g. cod)
  • 6 Rashers of streaky bacon - I used honey cured but just smoked is perfect
  • 1 Lemon - sliced in to rounds and then juiced
  • 1 Red chilli - sliced roughly
  • Drizzle of extra virgin olive oil
  • A decent knob of salted butter
  • A big grind of cracked black pepper
  • Splash of water
For the beans
  • 150 g or 200g if you want more of green
  • ½ Red chilli - sliced finely
  • 1 Fat garlic clove - sliced finely
  • Drizzle of olive oil or any cooking oil
  • Salt & pepper to taste
For the roast potatoes
  • 4 Medium maris piper potatoes - cut in to 2 cm chunks so they cook quicker
  • 1 Big spring of rosemary
  • 2 tbsps Olive oil or preferred cooking oil
  • Salt & pepper to taste

1) Start off by getting your oven pre-heated to 180℃

2) Now, prep the fish - carefully wrap the bacon rashers around the fish fillets tighly and place them in a roasting tin fold side down so it's secure

3) On top of the fish, place the lemon slices and chillies, along with the water, oil and butter - depending on your pan you may want some more water, you're the judge

4) Place in the oven for 10 mins covered

5) Whilst the fish is in the oven peel and cut up your potatoes and pop in a pan with the olive oil and rosemary - fry on a medium high heat for 5-7 mins, keeping at eye on them

6) Remove the cover from the fish and put back in the oven on 200c for a further 10 mins so that the bacon crisps up

7) Whilst that's happening, lower the heat on your potatoes and pop a lid on them. Cook covered for the remaining time the fish is in the oven (plus its resting time)

8) Once the bacon on the fish looks crispy, remove from the oven and take the fish out of the pan to rest

9) Time to get your green beans in another pan with the chilli and garlic - fry them off for about 5 mins or until desired crunchiness

10) Whilst the green beans and potatoes are finishing up their cooking strain the fishy, beaconing, lemony, chilli-y, buttering sauce in to a jug to pour over the top once you've plated up


Plate up and enjoy! Season to taste of course :)