Name: White Fish Fried in Bacon Coat - * - Jo
Total time: 45 min

(*) with lemon mayonnaise and asparagus spears.

Preheat the stove to 200 °C. Season the fish fillets with rosemary, finely grated lemon peel and pepper. Salt is not necessary, because the smoked bacon with which the fish is wrapped is salty enough. Spread the bacon slices out on a board and spread over each with heavy pressure with the back of a knife to make them even thinner and wider. Place 4 slices overlapping each other, place a fillet on top and fold in.

Lightly heat a large ovenproof frying pan with a drizzle of olive oil and place the fish, nicer side up.

Roast for 1 minute, then place the roasting pan in the hot stove for 10-12 min, depending on the thickness of the fillets, until the bacon is golden brown and crisp.

In the meantime, make the lemon mayonnaise. I simply mix homemade mayonnaise with the juice of one lemon and pepper. However, store-bought mayonnaise also works. Pour in as much juice of one lemon until the mayonnaise is a tiny bit too sour. The asparagus and the fish you serve later will soften the acidity repeatedly.

Asparagus, like the fish, goes very well with bacon, which is why the three harmonize so well together. Cook or steam the asparagus. Mix the cooked asparagus spears with the juices from the fish pan and arrange them next to the fillets on the plates, then pour the lemon mayonnaise over them.

Serve with hot, new e

White Fish Fried in Bacon Coat – * – Jo

Ingredients:

Instructions:

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