Imagine a dish that transforms a simple fish fillet into a culinary masterpiece that's crispy, succulent, and bursting with flavor. Our Fillets of Whiting Wrapped in Bacon recipe is not just a meal—it's a gourmet experience that elevates humble ingredients into a restaurant-worthy delicacy. Whether you're looking to impress dinner guests or treat yourself to a quick yet luxurious seafood feast, this recipe promises to turn an ordinary evening into an extraordinary dining adventure.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: British
Serves: 2 servings
Ingredients
- 2 fillets of whiting
- 4 slices of bacon
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the ingredients by patting the whiting fillets dry with paper towels to remove excess moisture. This ensures the bacon will crisp up properly.
- Season both sides of the whiting fillets generously with salt and freshly ground black pepper. The seasoning will enhance the natural flavors of the fish.
- Take two slices of bacon for each whiting fillet. Lay the bacon slices slightly overlapping on a clean cutting board, creating a base that will completely wrap around the fish.
- Carefully place each whiting fillet in the center of the bacon lattice, ensuring the bacon will fully encase the fish when wrapped.
- Gently but firmly wrap the bacon around the whiting fillet, making sure the edges are tucked underneath to secure the package.
- Preheat a large non-stick skillet or cast-iron pan over medium-high heat. Add the olive oil and allow it to heat up until it shimmers.
- Carefully place the bacon-wrapped whiting fillets into the hot pan, seam-side down first to help seal the bacon wrap.
- Cook for approximately 3-4 minutes on each side, turning carefully to ensure the bacon becomes crisp and golden brown and the fish is cooked through.
- Check the internal temperature of the fish reaches 145°F (63°C) to ensure it is fully cooked. The fish should be opaque and flake easily with a fork.
- Remove the fillets from the pan and let them rest on a paper towel-lined plate for 2-3 minutes to absorb any excess oil and allow the juices to redistribute.
- Serve hot, optionally garnished with fresh lemon wedges or a sprinkle of chopped parsley for added freshness and color.
Tips
- Pat the whiting fillets completely dry before wrapping to ensure crispy bacon and prevent sogginess.
- Use room temperature fish for even cooking and to prevent the exterior from burning before the interior is done.
- Choose high-quality, thinly sliced bacon for the best wrap and crispiest result.
- Use a meat thermometer to precisely check the fish's internal temperature, aiming for 145°F (63°C).
- Let the fillets rest after cooking to allow juices to redistribute, ensuring maximum moisture and flavor.
- If you prefer less grease, you can also bake these fillets in a preheated oven at 400°F (200°C) for about 15-20 minutes.
- Experiment with herbs like thyme or rosemary tucked under the bacon for additional flavor complexity.
Nutrition Facts
Calories: 220kcal
Carbohydrates: g
Protein: 25g
Fat: 14g
Saturated Fat: g
Cholesterol: 85mg
