Bacon wrapped cod loin, a delicious and easy centrepiece for a meal, perfectly cooked flaky fish seasoned with black pepper, thyme and lemon!
A leisurely 15 minutes prep time is all this recipe takes and that can be done a couple of hours in advance. Then there is just 10 minutes cooking and you are done.
Fish Wrapped in Bacon
After spending 13 years living in Eastern Hungary the thing I looked forward to cooking with the most when I returned to the UK was sea fish.
Perfectly cooked cod loin with big milky white flakes flavoured with thyme, black pepper and lemon zest. No need for salt though, because it is wrapped in crispy salty and sweet streaky bacon.
Aside from a smidge of butter that is literally it.
Nothing else is needed to create the perfect focal point for a meal.
Like many of my fish recipes, it sits on the idea that less can be more.
As a result of this, you should make sure that you buy the best that you can afford.
Frequently Asked Questions
Can I use something other than cod?
Yes, something like hake, coley, pollock or haddock would all work really well.
Can I use cod fillet rather than loin?
The loin of fish is much better in this recipe because it is much more uniform in thickness. As a result of this, the fish cooks much more evenly and leads to a better meal!
Why is there no salt?
For me, there is plenty of salt in the bacon to ensure that this dish is perfectly seasoned. However, if you want to add some then knock yourself out!
Can I use back bacon?
I would not but that does not mean that you cannot. Back bacon has a lower fat content and for this dish that is not optimal.
A note for my US-based readers, you will know back bacon as Canadian bacon.
Can I use other herbs and spices?
Yes, although thyme for me is the perfect match for the sweet cod and salty bacon.
Oregano and basil would be nice and you could pair that with garlic to give the dish an Italian vibe. Parsley, lemon and garlic have more of a French feel.
You could even use sumac and zaatar and give the recipe more of a North African influence.
I have served my cod wrapped bacon with petit pois a la Francaise in these pictures. Hint, I add much more cream to the recipe to serve with this dish, because I can!
But it is a really versatile dish that pairs well with lots of dishes.
It is also absolutely glorious with a tomato sauce, you could use the one that I use in my baked cod in tomato sauce.
If you want to add a sauce then you should look no further than my classic parsley sauce.
Succulent and perfecty cooked cod wrapped in bacon coked until crispy flavoured with lemon, thyme and black pepper.
- 320g Cod Loin
- 6 Rashers Smoked Streaky Bacon
- 1 Lemon (Zest Only)
- 1 Large Sprig Fresh Thyme
- ½ Tsp Freshly Ground Black Pepper
- 35g Butter (2 Tbsp + 1 Tsp)
- Zest the lemon.
- Pick the leaves from the thyme sprig.
- Cut the cod loin into two equal pieces.
- Place a sheet of baking parchment on a chopping board and layer on 3 of the bacon slices overlapping each piece by a few millimeters.
- Cover the bacon with another sheet of baking parchment and roll out the bacon across the bacon (not along) to form a thinner a wider sheet of bacon.
- Remove the top sheet of baking parchment.
- Sprinkle the bacon with half of the lemon zest, black pepper and thyme.
- Place the cod towards one side of the bacon sheet and then neatly wrap the bacon trimming off any excess.
- Repeat steps 4-7 for the second piece of fish reusing the old baking parchment.
- Heat a nonstick pan over a medium-high heat and when hot place the cod presentation side down in the pan and cook for 1-2 minutes or until it is golden and crispy.
- Flip the cod and add the butter, baste the top of the fish with the foaming butter for a minute or so.
- Transfer to a hot oven for 6-8 minutes at 200°C or 400°F.
Amount Per Serving: Calories: 550Total Fat: 34gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 177mgSodium: 1110mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 55g
Calorific details are provided by a third-party application and are to be used as indicative figures only.