Hello ladies and gents this is the Viking telling you that today we are talking about

COD WRAPPED IN BACON

INGREDIENTS

6 - 8 ounce fresh fish filets, skinned
2 sprigs fresh rosemary or thyme, leaves only
18 slices of a high quality smoked bacon, pounded to a uniform thinness if needed
2 large bunches of asparagus, root ends trimmed
Zest and juice of 1 large lemon
1/4 cup good quality store bought mayonnaise (such as Hellman's)

INSTRUCTIONS

Preheat your oven to 400ºF.
Season the fish fillets with the rosemary or thyme, finely grated lemon zest and freshly ground pepper – you don’t need to use salt because you should get enough saltiness from the smoked bacon.
Lay 3 slices of bacon on a cutting board, slightly overlapping, then put a seasoned fish fillet on top and wrap the slices around it.
Heat a large ovenproof frying pan over a medium flame, add a splash of olive oil and lay your fish, prettiest side facing up (with the seams from the bacon slices facing down, in the pan. Fry for a minute or two, then place the pan in your preheated oven for 8 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
While the fish is cooking, you can make your simple lemon mayonnaise by mixing in a nice amount of lemon juice and freshly ground pepper. You want to add enough lemon juice to make the flavour slightly too strong, because when you eat it with the asparagus and the fish, it will lessen slightly in intensity.
Simply serve the fish next to a nice pile of asparagus, drizzled with the lemony mayonnaise and accompanied by the rice or potato side of your choice.

And as always have a chilled day from the Viking

The White Viking