Smoked Haddock with Bacon Recipe
Ingredients :
- 2 undyed smoked haddock fillets, skinned
- 4 rashers dry-cure smoked/unsmoked back bacon
- Olive oil
- 4 sprigs of cherry tomatoes on the vine
Method :
1. Roll the fish so thin ends are tucked underneath to make a neat little parcel. Wrap the bacon around, tucking the ends underneath.
2. Place on a lightly oiled baking sheet. Place the tomatoes around the fish then season the fish parcel with pepper as the smoked fish will be salty enough. Drizzle nall over with oil.
3. Place the baking sheet near the top of the preheated oven (230 *C, 450F* gas mark 8) for 10-15mins or until the fish is just cooked and the skins of the tomatoes starts to split. Using a fish slice, transfer the fish to warm serving plates, place the tomatoes on top then pour over the pan juices.
4. Serve with green salad and good quality bread.
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