Whitefish with bacon, horseradish and potatoes

Serves 4

  1. 16 halved fingerlings
  2. 2tb oil
  3. 1 clove garlic
  4. 1tsp fresh rosemary
  5. 1tb fresh thyme
  6. 2tb horseradish
  7. 2tsp lemon zest
  8. 1.5lb white fish in 4 pieces
  9. 4 slices bacon
  • Toss 1-4 and 2tsp thyme and roast at 475 for 15 minutes.
  • Mix remaining thyme with 6-7, spread on fish and wrap in bacon. Add to potatoes and roast for 10 minutes. Broil for an additional 3 minutes if necessary to crisp bacon. Serve with green salad.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s