Chicken/Fish wrapped in Bacon Recipe

[Kristie]

well, that was weird... I logged in earlier today and put this in here and it showed me as a guest.. weird!!! oh well, i'm trying it again...
__________________________________________________ ___________

ok.. so this is actually a fish recipe.. but when i got home with all the ingredients, I realized I didn't have any cod & neither did the store.. but i wanted to make the recipe anyways -> so i inserted chicken for cod.. cooked it about the same length of time (if you were using fish, you'd actually use less time otherwise I'd heard the fish gets too dry).. and put some penne pasta underneath the chicken (on the plate duh!) for looks and it turned out really fantastic. I'm not a big cook but am still learning when doug gives me a chance to cook and it was the best thing i've cooked yet!

here's the recipe with the fish, just substitute two boneless chicken breasts cook for about 20 minutes (switching sides as you go to even out the juices), put some penne pasta underneath on the plate and voila.. the sauce actually goes really well with the pasta too...

oh and i got the recipe off of epicurious.com

__________________________________________________ ______
BACON-WRAPPED COD


The cod here is basically pan-roasted. If you want to increase the recipe, simply roast two one-pound pieces. To serve, cut the cod in half with a very sharp knife that will go through the bacon and the cod. Serve this with a lovely, buttery Chardonnay.
1 pound (500g) fresh cod fillet
Sea salt and freshly ground black pepper
3 ounces (90g) thinly sliced slab bacon, rind removed
1 tablespoon extra-virgin olive oil

For the sauce:
1/2 cup fresh flat-leaf parsley leaves
1 shallot
1/4 cup extra-virgin olive oil
3 tablespoons capers

1. Season the cod all over lightly with salt and pepper. Roll or fold the cod so that it looks like a small roast, and wrap the bacon around it, securing the pieces of bacon with a skewer or toothpick, so the cod is almost completely covered with the bacon (except at the "corners").

2. In a heavy-bottomed skillet, heat the olive oil over medium heat. When the oil is hot, add the fish and brown it on all sides, which will take about 6 minutes. Cover the skillet and continue cooking the cod until it is cooked through, about 16 minutes, turning it occasionally so it doesn't burn.

3. While the cod is cooking, make the sauce. Mince together the parsley and the shallot and place in a small bowl. Whisk in the oil. Coarsely chop the capers and whisk them into the sauce.

4. When the fish is cooked, transfer it to a warmed serving platter and let it sit for about 4 minutes. Remove the skewers or the toothpicks and drain away any liquid that comes from the fish. Pour the sauce over the fish and serve.

Makes 2 generous servings.
Letter from France
Susan Herrmann Loomis