Streaky bacon wrapped roast loin of white fish with smoked garlic. Ling or cod has a long loin that can be wrapped and cooked to serve as a centrepiece for supper. Wild garlic seed heads were used to decorate this, but small capers make a great alternative.
Recipe courtesy CJ Jackson, Great British Seafood Revival – merlinunwin
Ingredients
400g loin of skinned white fish: ling or cod
1 bulb smoked garlic, peeled
2 tbsp finely chopped parsley
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
4 strips smoked streaky bacon
6 cherry tomatoes, halved
1 bay leaf
Capers to garnish
Method
- Check for bones on the loin. Make a deep slit down the middle of the fish.
- Make the stuffing: mash the garlic with the parsley, 1tbsp olive oil and vinegar to create a spreadable paste. Spread this down the middle of the loin.
- Lay the loin in a roasting tin and drape the strips of bacon over the fish. Arrange the halved tomatoes around the fish and tuck the bay leaf under the fish, drizzle with the remaining olive oil.
- Season well with pepper.
- Roast at 200°C/gas mark 6 for 12-15 minutes or until the bacon is browned and the fish flakes easily.
- Sprinkle the capers over the top.
- Serve with new potatoes