A very simple confection of citrus, bacon and fish, it's as easy to assemble as it is to cook and will go with any number of different accompaniments. I've served them with steamed vegetables, new potatoes and a parsley sauce through salad to couscous and they were as good with them all.
|Fish Willies, but this time with Prosciutto instead of bacon|
The original recipe used lemon in the marinade, but I prefer lime. However, if you have lemon and don't have lime, then fear ye not - either will work!
As something a bit different to do with some cod, this really hits the spot. So, without any further ado, onwards!
FISH WILLIES (serves 3)
500g skinned cod loin or haddock fillet, cut into 12 fingers
6 rashers of smoked streaky bacon, cut in half to make shorter pieces
zest of half a lime
juice of 1 lime
1 tbsp extra virgin olive oil
a pinch of ground black pepper
1 tbsp fresh dill, chopped finely.
Pre-heat the oven to 180degC/350degF/Gas 4.
Mix the lime zest and juice, olive oil, black pepper and fresh dill together in a large bowl.
Add the fingers of fish and turn them until they are liberally covered in the marinade. Set aside for 10-15 minutes to allow the flavours to penetrate the fish. Don't leave it too long to marinade, as the citrus will start the fish cooking.
Wrap each fish piece in one of the halved slices of streaky bacon. Place on a wire rack, leaving a little space between each, over an oven tray.
Once all the fish is wrapped, spoon the remaining marinade over each Willy and place into the oven for a minimum of 15 minutes. Check them after this to make sure the bacon is cooked. You'll have to gauge this for yourself, but make sure not to over cook the fish!
Serve with your choice of accompaniment.