ROASTED WHITEFISH WRAPPED IN SMOKED BACON

By SAEGERMA

Ingredients

• 1 LEMON
• 1 1/2 LBS COD (4 PIECES)
• 1 1/2 TSP FINELY CHOPPED ROSEMARY FRESH
• BLACK PEPPER
• 16 SLICES THIN SLICED BACON OR PANCETTA
• 2 TBS OLIVE OIL
• 2 BUNCHES MED ASPARAGUS ENDS TRIMMED
• 1/4 CUP MAYO

Preparation

Step 1

PLACE OVEN RACK IN UPPER THIRD OF OVEN PREHEAT OVEN TO 450 ZEST 1 1/2 TSP PEEL AND SQEEZE 3TBS LEMON JUICE EVENLY SEASON FISH WITH ROSEMARY LEMON PEEL AND PEPPER LAY 4 PIECES OF BACON ON CUTTING BOARD OVERLAPPING SLICES SLIGHTLY WRAP BACON AROUND FISH HEAT OIL IN LARGE OVEN SAFE SKILLET ADD FISH TO SKILLET WITH BACON SEAMS DOWN AND COOK 2 MIN WITH WIDE METAL SPATULA TURN FISH OVER AND COOK 1 MIN LONGER TURN FISH OVER AGAIN SO SEAM SIDE IS DOWN PLACE PAN IN OVEN AND ROAST FOR 6-8 MIN OR UNTIL TENDER CRISP OR FISH FLAKES EASILY STEAM ASPARAGUS MIX MAYO WITH LEMON JUICE AND PEPPER DRIZZLE MAYO MIXTURE OVER ASPARAGUS