Bacon Wrapped Cod with Thyme and Lemon

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.

This cod wrapped in bacon recipe joined my skate wings in a prosecco sauce, pan-fried hake with chorizo, cod pasta, poached cod in coconut milk, pan fried cod, baked hake and pan-fried halibut with clams as recipes that I had formulated before we’d even left our European hideyhole.

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.

Just like my honey and mustard glazed salmon or sea bream fillet with a lemon parsley crumb, or cod en papillote, this fish and bacon recipe has very few ingredients.

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.

Serving Suggestions

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!

It would also work well with crushed minted peas or even a warm samphire salad.

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.

Of course, it also works well with classic side dishes, things like my air fryer asparagus, creamed leeks or some roasted tenderstem broccoli.

But you should experiment, I’ve served this with everything from my Hungarian lecso recipe, a wonderful sweet pepper and tomato stew, my cabbage gnocchi and even my spicy cucumber salad.

If you want to add a sauce then you should look no further than my classic parsley sauce.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Oven.
• Chopping board.
• Baking Parchment.
• Kitchen knife.
• Oven-proof frying pan, nonstick if possible.
• Weighing scales and measuring spoons.
• Citrus zester.