You don’t like fish you say? Well, maybe you have been served overcooked, boiled fish with boring vegetables. Try something else, I promise you won’t be disappointed! 🙂
Serving size: 2 pers
Estimated time to prepare: 30 min
Difficulty: 2
Ingredients:
400-500g cod fillets/white fish (with or without skin)
150g bacon
1/2 mango
1/2 lime
Red chili
Canned green peas
Juice from a lemon
Butter
Salt
Pepper
Preparation:
First, if you have skin on your fillets, decide wheter to remove it or not now. Rinse fillets in cold water and dry them with some paper or a clean towel.
Remove the core from the mango and peel it. Cut into bits and use a blender or similar to make it smooth. Add a tiny bit of chili to the mango together with 1tbs of lemon juice. Blend until the chili is barely visible. If it gets too hot, you can filter the sauce to get rid of the chili. 🙂
Heat butter in a frying pan and roast the bacon until crisp. Put the bacon on a sheet of paper, we do this trick to make them REALLY crispy. Now, the important part; Roast the fish in the fat from the bacon, with the skinside down. Keep spooning that nice fat from the bacon on the fish. Season with some black pepper!
Rinse the peas in cold water. Bring water to boil in a sauce pan and add the peas for a few minutes. Put them in the blender together with some butter, salt and pepper. Blend until you get a nice puree.
When the fish is just tender, plate it together with the puree, bacon and that lovely mango sauce.
This dish can be made without the sauce if you don’t like fruit and sweet stuff in your main courses. Remember, you don’t have to soak your dish with the sauce, just put something on the side if you are unsure. 🙂 Enjoy!
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