I’m not a super big fan of fish in general but I love all the white-fleshed fish. This way of preparing fish is perfect because the bacon gives it an incomparable flavor. Add to that basil, lemon, and a drizzle of olive oil and you have a perfect recipe for this summer !
I used the back of colin in this recipe because it is a fish that is not threatened, and I pay attention to these things, but if you prefer a different fish (cod, bar, lotte), go for y. Choose always in the back of fish because apart from the advantage of being non-stop (I’m assuming here !), it is also perfect for cooking in the oven for this recipe and will not dry up !
Back of colin bacon, basil and lemon
Ingredients (for 2 people)
- 2 back of white fish (here’s colin)
- 4 thin slices of bacon
- The juice and zest of one untreated lemon
- 1/2 bunch basil of your choice (here with small leaves)
- A drizzle of olive oil
- Salt and pepper
Preheat the oven to 200°.
Season the back of the fish on both sides, but don’t salt too much because the bacon is already salty.
Zestez a lemon and add the zest on the fish. Snip the basil and do the same.
Surround the fish with slices of bacon and place back in a baking dish.
Pour a drizzle of olive oil and the lemon juice over and then bake for 8-10 minutes (depending on the size of the back).
Enjoy with a crushed potato or salad greens.