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bacon wrapped white fish, risotto, and garlicky mushrooms

July 12, 2008

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
olive oil

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.

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