© David Loftus
Ingredients
4 x 200g white fish fillets, cut 2.5cm thick, skinned and pinboned
2 sprigs of fresh rosemary, leaves picked and very finely chopped
zest and juice of 2 lemons
freshly ground black pepper
16 smoked streaky bacon or pancetta
olive oil
Preparation
1. Preheat your oven to 200ºC (400ºF).
2. Season fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper.
3. Lay 4 bacon together, slightly overlapping, put a fish fillet on top and wrap the bacon around it.
4. Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute.
5. Then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
Source "Cook with Jamie"
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