I really try to incorporate fish into our diet (read: lay off the meat for a while). Sometimes that can be a challenge for me as my childhood memories of fish and tiny bones play havoc with my mind. I can’t tell you how many times I choked on fish bones! Yuck! The only way I’ll eat fish is if it’s been filleted and even then I’m checking to make sure none were left behind. Haddock is a family favorite and is perfect in this recipe. I like to buy my fish from our local fishmonger, Afishionado. Hana, the owner of Afishionado, offers sustainable fish and seafood. Her Atlantic halibut and cod are fished using hook and line caught methods. Hana’s obvious passion shines through with her in-depth knowledge and an interesting array of products. I have yet to try her sea urchins but the cod cheeks she brought in a few weeks ago were super delicious (akin to gigantic sea scallops).
inspired by Dorian Cuisine
The Culinary Chase’s Note: Use your favorite filleted fish. Cooking times may vary depending on how thick the fish is. This dish is easy to make, easy on the pocket book, and the fish is tender moist. Enjoy!
- 1 haddock fillet
- 1 haddock smoked fillet
- 8 to 10 slices of bacon
- Preheat oven to 395f (200c).
- Arrange strips of bacon on a board making sure to overlap each slice. Add haddock fillet and top with smoked haddock.
- Carefully roll up the fish. Secure fish by tying kitchen string around the fish. Place on a wire rack and set atop a baking sheet. Cook the fish 25 to 30 minutes.
- Remove from oven and slice into chunks. Serve immediately.