Updated: May 20
I liked the recipe when I read it in the book, but I wanted to tweak it a bit. The original recipe suggests adding 2 onions sliced to the casserole dish with the fish. I remembered my mom telling me recently to fry onions slices and then grate the peel of an orange on top. Everything just tastes better wrapped in bacon, and the fish prepared this way is no exemption. This was delicious, the fish topped with the fried onions, and that bit of orange zest just seemed to bring it all together.
1 lb. fillet of Cod, cut into 3 inches long by 1 inch wide strips
1 large onions, thinly sliced
2 tablespoon all- purpose flour
oil for frying
salt and pepper
1 tablespoon grated orange zest
Yields: serving for 2
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Cut the fish, place inside the bacon strip and roll it. You may wish to secure the rolls with toothpicks. I used a small dish that held all the rolls tightly together.
Place in a 350°F oven and bake for 35 minutes.
Place the onion slices in a bowl.
Sprinkle with the flour. Mix to coat.
While the fish is cooking, fry the onions until golden brown.
Remove from the oil, and place on an absorbent towel to drain off the extra oil.
Once the fish is cooked, and the bacon is somewhat crispy, place on a serving plate.
Top with the fried onions and orange zest.