Fleur Sullivan uses pork belly bacon prepared by her chef Gilbert Prevôst, but streaky smoked bacon, or speck if you can get it, will also work well in this simple delicious dish. Quantities given serve one but are easily increased for more.
2 x 100-150g Blue Cod fillets
2-3 rashers smoked bacon
80ml cream
80ml white wine
1 tablespoon chopped fresh seasonal herbs, eg parsley, rosemary, thyme, mint, coriander
3-5 cockles
Preheat oven to 180°C. Wrap cod in bacon, place on a baking tray and bake 10-15 minutes until fish is opaque and cooked through.
Meanwhile, combine cream, wine and herbs in a small pan, add cockles and simmer until liquid is reduced to a thin sauce consistency and cockles have opened.
To serve, place wrapped cod on a plate, surround with cockles and pour over sauce from pan.
A special thank you to Fleur for sharing this recipe.
