2 haddock fillets
4 rashers bacon
1 medium onion, finely chopped
25g/1oz butter
2 tbsp chopped parsley
1 tbsp wine vinegar | 1 Cut fillets in half narrow-ways, nearer the neck end than the tail end, to get two equal weight pieces. Season and roll up. Cut the rinds off the bacon and stretch it without tearing it. Heat oven to 175C / 350F / Gas 4.
2 Fry the onion in half the butter until translucent. Add vinegar and half the parsley. Stir. Tip out into ovenproof dish.
3 Wrap the bacon around the rolled fish and place on top of onion mixture. Heat remaining butter in the frying pan and pour over fish rolls.
4 Cook in oven for 15-20 minutes. Sprinkle remaining parsley on top and serve. |
