Surf & Turf

This recipe came from Jamie's Food Revolution cookbook.  I really like this cookbook.  I will admit that I liked it so much when I borrowed it from the library that I purchased it.  I have only purchased three cookbooks for myself ever.  I usually borrow them from the library and photocopy the recipes I would use again.  Thus many of my Menu Plan items do not have recipe links as they are in my pink recipe binder.

I am not a huge fan of cooking fish.  I really enjoy eating delicious fish I just can't get excited about cooking it.  Aside from grilling salmon on the barbecue once or twice a summer this is the only fish meal I prepare.  Enjoy!

Surf & Turf


4 sprigs of fresh Rosemary
Olive Oil
Sea Salt and Black Pepper
2 Chunky Cod Fillets
8 slices of Smoked Bacon
1 Lemon

Preheat oven to 475 degrees F.
 Pick the leaves from 2 of the Rosemary sprigs and finely chop.  Drizzle Rosemary with Olive Oil and sprinkle with Sea Salt and Pepper.  Roll Cod Fillets around in the Rosemary mixture until evenly coated.  Lay half your Smoked Bacon slices on a cutting board, place 1 Cod Fillet across them, and wrap the Smoked Bacon around it.  Repeat with the other Cod Fillet and Smoked Bacon slices.
Drizzle Olive Oil on a baking sheet and smear around to coat.  Place Cod Fillets on baking sheet and top with a Rosemary Sprig.
Bake for 15-20 minutes until the Smoked Bacon is crisp and the Cod Fillets are cooked through.