bacon wrapped white fish, risotto, and garlicky mushrooms
Another Jamie Oliver inspiration. He suggests making homemade mayonnaise with it. I tried my best, but ended up with a foul tasting concoction. I added a bunch of jarred mayo and lemon juice and it helped.
The risotto is from a box with fake flavouring. So I cooked it in organic chicken stock and white wine to make it more authentic. I fried the mushrooms in garlic and butter and added fresh chives from my little herb garden.
Here’s the recipe for bacon wrapped white fish. For some reason, I cannot get the bacon crispy. When the fish is done, the bacon is not. So we unwrap the bacon and just eat the fish. The bacon still gives the fish a nice flavour.
Bacon-wrapped white fish
white fish fillets
2 sprigs of fresh rosemary, chopped very small
zest of two lemons
1/2 package bacon
Preheat oven to 400 degrees. Season fish with roesemary, lemon zest and pepper. Lay slices of bacon on a cutting board and put fish on top – wrap up the fish in bacon.
Lightly heat a baking pan on the stove with olive oil. Add the fish and fry for a minute. Put in oven and cook for 20 minutes.