Thursday, December 23, 2010

Bacon Wrapped Cod Over Brussel Sprout Puree

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Who doesn't like almost ANYTHING wrapped in bacon? I chose to wrap this filet of cod because it is a meaty piece of fish, and it was the best option A&P had. Other robust fish to utilize could be monk fish, haddock or pollack.

Brussel Sprout Puree: 5 or 6 ounces of fresh brussel sprouts. One clove of garlic, chopped. One quarter of a small white onion, chopped. Extra virgin olive oil. Salt and pepper.

For the fish: One 10 ounce filet of cod. Five pieces of bacon, flattened with the sharp side of a knife. Zest of one half of a lemon. Rosemary, thyme, pepper and a dash of garlic powder.

Preparation: Blanch the brussel sprouts, bottoms cut off. Add them to a food processor with garlic, onion and a few tablespoons of olive oil. While this is pureeing, add a pinch of salt and pepper. Add more olive oil as you need, to reach the necessary consistency.

Next, preheat the oven to 400 and lay out the bacon, each piece overlapping each other. Season the top of the fish with the zest, rosemary, thyme, pepper and garlic powder. Lay the fish on top of the bacon, top down. Repeat seasoning on the bottom of fish and complete the wrapping.

In a cast iron or another oven proof pan, add a tablespoon of vegetable oil and place the fish in the pan on the stovetop, over high heat for one minute. Place the pan in the oven for 12 to 15 minutes. You want the bacon to be slightly brown.

Remove from oven and plate on top of the puree.

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