Ingredients

• 1 small bunch flatleaf parsley
• roughly chopped
• 3-4 sun-dried tomatoes
• to taste
• 15g/½oz black or green pitted olives
• roughly chopped
• 1 tbsp capers
• roughly chopped
• 1-2 anchovies (optional)
• 4 tbsp extra virgin olive oil
• freshly ground black pepper
• 500g/1lb 2oz frozen white fish (cod
• pollock and monkfish work best)
• defrosted
• 200g/7oz unsmoked bacon medallions
• 1 tbsp rapeseed oil
• steamed broccoli

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the tapenade
• mash the parsley
• sun-dried tomatoes
• olives
• capers and anchovies in a bowl until just broken up. Add the olive oil and continue mashing until it becomes a thick
• spreadable paste. Season with pepper then set aside while you prepare the fish.
• Cut the fish into thick fingers about 2cm/¾in wide and 8cm/3in long if possible. Cut the bacon medallions in half lengthways then
• using the back of the knife
• flatten the bacon out lengthways
• stretching it as you go. This will make it thin and long enough to wrap around the fish.
• If you have made the tapenade
• brush the fish with the tapenade all over
• then wrap with the bacon. If not using the tapenade
• simply wrap a strip of bacon around the fish to cover as much of the middle as possible
• Put the fish
• join side down on an oven tray and bake for 10-15 minutes until the bacon is crispy and the fish has cooked through. Serve with the steamed broccoli.