Stuffed fillet of fish wrapped in bacon, with lemon and caper sauce
|400 g||Fish fillets|
|1 Tbsp||Olive oil|
|1 clove||Garlic, finely chopped|
|1||Lemon, juice and freshly grated zest|
|1 to taste||Salt and freshly ground black pepper|
|6 pieces||Streaky bacon|
- Preheat the oven to 200C. Using a sharp knife, cut into the side of each fillet and create a cavity in the centre. Bring a large saucepan of salted water to the boil and strip the spinach leaves from the stems. Drop the leaves into the boiling water then almost immediately remove them, using a sieve, to a bowl of iced water. Drain then squeeze dry using paper towels. Place the spinach in a bowl.
- Heat a little oil in a frying pan. Meanwhile, finely chop the onion and add with the garlic to the pan. Cook until soft and translucent, then add the spinach. Stir in the juice of the lemon and zest. Season with salt and pepper. Stuff as much spinach mix into the fish as possible without tearing the flesh. Any remaining stuffing can be served alongside the fish. Season the fish with a little salt and wrap each fillet in 3 rashers of bacon. Brush with a little oil and bake for 15-20 minutes or until cooked through.
To prepare the sauce:
- Chop the parsley and rinse the capers, then place in a small frying pan. Squeeze in the lemon juice, then bring to the boil and briskly beat in the butter using a wire whisk. Season with a grinding of pepper and a little salt.