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🍽️ Fish Fillets Wrapped in Crispy Bacon with Potatoes

428 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes
• salt
• 600 g cod fillet
• 2 sprigs parsley
• 2 sprigs dill
• pepper
• 8 slices turkey bacon
• 2 tbsp rapeseed oil
• 100 ml vegetable broth
• 100 ml whipping cream
• 1 tsp organic lemon zest

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into large cubes.
3. 3. Place the potato cubes into a pot.
4. 4. Cover the potatoes with water.
5. 5. Salt the water.
6. 6. Cook the potatoes for about 15 to 20 minutes until tender.
7. 7. Rinse the fish fillets under running water.
8. 8. Pat the fish dry with a kitchen towel.
9. 9. Divide the fish fillets into 8 equal portions.
10. 10. Wash the parsley and the dill.
11. 11. Shake the herbs dry.
12. 12. Finely chop the parsley and the dill.
13. 13. Salt the fish pieces.
14. 14. Pepper the fish pieces.
15. 15. Take half of the chopped herbs.
16. 16. Roll the fish pieces in the herbs until coated.
17. 17. Take one slice of bacon.
18. 18. Wrap the bacon slice around one fish piece.
19. 19. Repeat this for all fish pieces.
20. 20. Heat oil in a non-stick pan.
21. 21. Fry the fish fillets over medium heat.
22. 22. Cook the fish fillets for about 6 minutes.
23. 23. Take the remaining chopped herbs.
24. 24. Mix the herbs with the broth.
25. 25. Stir the cream into the herb-broth mixture.
26. 26. Heat the sauce.
27. 27. Season the sauce with salt.
28. 28. Season the sauce with pepper.
29. 29. Grate some lemon zest into the sauce.
30. 30. Drain the potatoes.
31. 31. Plate the fish fillets.
32. 32. Pour the hot sauce over the fish fillets.
33. 33. Serve the boiled potatoes alongside the fish.

Nutrition per serving

• kcal: 428
• Protein: 40 g · Fett/Fat: 15 g · Carbs: 33 g