Photo: Gregor Moser
Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise & asparagus
9 ingredients
4
openrecipes
This combination is a complete win-win. Any robust white fish like haddock or monkfish will work brilliantly, as would whiting and coley, as they are all wonderful carriers of flavours and can handle the stronger tastes of crispy smoked bacon and rosemary. I love this recipe because it treats the fish almost like a piece of meat, with crispy and soft, flaky textures together.
Estimated Nutrition (whole recipe, rough)
497
Calories
33g
Protein
36g
Fat
12g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 x 150 g white fish fillets, from
- , ask your fishmonger, 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
- 12 rashers higher-welfare thinly sliced, smoked streaky bacon or pancetta
- olive oil
- 4 tablespoons low-fat free-range mayonnaise
- 2 large bunches of asparagus, trimmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes