Summary

Ingredients

For the fish:

• 2 cod fillet (s) (approx. 150 g each)
• 6 slices bacon
• some pepper
• 2 cloves garlic
• 1 tablespoon butter
• 1 sprig rosemary

For the vegetables:

• 400 g cauliflower
• 2 tablespoons oil
• some salt and pepper
• 6 stalks parsley, smooth
• 1 tablespoon lemon juice
• 3 tablespoon olive oil
• 1 pinch (s) sugar

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Instructions

1. Preparation fish in rosemary butter:
2. Pat the cod dry with kitchen paper, pepper all over. Wrap 3 slices of bacon loosely around each piece of fish. Place ends down in a hot, coated pan and fry for half a minute on both sides.
3. Peel off the garlic cloves, press on with the palm of your hand and add to the fish with the butter and rosemary. Fry the fish in the melted butter and continue frying for 1/2 to 1 minute on each side over medium heat. Drizzle with the rosemary butter.
4. How to prepare roasted cauliflower:
5. Clean the cauliflower and cut into small florets. Chop the stalk into small cubes. Mix everything with 2 tablespoons of oil and a little salt in a bowl and spread on a baking sheet. Roast in a hot oven at 220 ° (fan oven 200 °) on the middle rack for 15 to 20 minutes until light brown. Chop the parsley leaves very finely, mix with lemon juice, olive oil, a little salt and pepper and a pinch of sugar. Take the cauliflower out of the oven and drizzle with the parsley oil.