Summary

Ingredients

• 2 cod fillet (s)
• 2 packs bacon, milder (bacon) from the supermarket refrigeration
• 0.5 ½ bunch parsley, smooth with stems, very finely chopped
• 0.5 ½ bunch dill with stalks, very finely chopped
• 3 lovage leaves, if any
• some pepper, freshly ground
• 60 g butter, very soft
• 2 cup panko
• 1 teaspoon, leveled mustard, medium hot
• 2 tablespoon, heaped clarified butter

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Instructions

1. Request uniform cod fillets 3-4 cm thick from your fishmonger to ensure even cooking.
2. Rinse the cod fillets under cold running water and pat thoroughly dry with paper towels.
3. Spread mustard evenly over one side of each fillet.
4. Lay bacon strips on a work surface, slightly overlapping, to create a rectangle large enough to wrap each fillet. Place fillet mustard-side down on the bacon, then fold the ends up and over, slightly overlapping on top to create a neat wrapped package. Repeat with the second fillet.
5. Finely chop the parsley with stems and dill with stalks. Chop the 3 lovage leaves if using (optional). In a mixing bowl, combine the herbs, very soft butter, and panko, then knead until a uniform mixture forms.
6. Flatten the herb mixture on the work surface to match the size of each fish packet. Place one portion on top of each packet and press gently to adhere.
7. Preheat oven to 180°C / 356°F with both bottom heat and grill elements on.
8. Heat the clarified butter in a non-stick pan over medium-high heat. Once hot, carefully place fish packets in the pan and fry for 3 minutes on the bottom side.
9. Transfer fish packets to a baking tray lined with parchment paper. Turn off the oven bottom heat and keep only the grill on. Place the tray on the middle shelf and grill for approximately 10 minutes until the crust is golden and crispy, checking after 6-7 minutes.
10. Transfer to warm plates, grind fresh pepper over top, and serve. Salt is not necessary as the bacon provides sufficient salinity. Serve with fried fennel, root vegetables, or stewed potatoes.