The cod here is basically pan-roasted. If you want to increase the recipe, simply roast two one-pound pieces. To serve, cut the cod in half with a very sharp knife that will go through the bacon and the cod. Serve this with a lovely, buttery Chardonnay.

　　

Ingredients

Makes 2 generous servings

　　1 pound (500g) fresh cod fillet

　　Sea salt and freshly ground black pepper

　　3 ounces (90g) thinly sliced slab bacon, rind removed

　　1 tablespoon extra-virgin olive oil

　　

For the sauce:

1/2 cup fresh flat-leaf parsley leaves

　　1 shallot

　　1/4 cup extra-virgin olive oil

　　3 tablespoons capers

　　

Step 1

1. Season the cod all over lightly with salt and pepper. Roll or fold the cod so that it looks like a small roast, and wrap the bacon around it, securing the pieces of bacon with a skewer or toothpick, so the cod is almost completely covered with the bacon (except at the "corners").

　　

Step 2

2. In a heavy-bottomed skillet, heat the olive oil over medium heat. When the oil is hot, add the fish and brown it on all sides, which will take about 6 minutes. Cover the skillet and continue cooking the cod until it is cooked through, about 16 minutes, turning it occasionally so it doesn't burn.

　　

Step 3

3. While the cod is cooking, make the sauce. Mince together the parsley and the shallot and place in a small bowl. Whisk in the oil. Coarsely chop the capers and whisk them into the sauce.

　　

Step 4

4. When the fish is cooked, transfer it to a warmed serving platter and let it sit for about 4 minutes. Remove the skewers or the toothpicks and drain away any liquid that comes from the fish. Pour the sauce over the fish and serve.

　　Letter from France