Ingredients
(recipe for 2 persons)
- 1 package of Queens Ocean cod loins MSC
- 8 slices of bacon (thinly cut)
- butter pesto
- 1 bunch of basil
- 100 gram of pine-tree pips
- 6 cloves of garlic
- olive oil
- pepper and salt
Making pesto
- wash the basil in cold water.
- clean the cloves of garlic.
- fine-cut and mash the garlic, pine-tree pips and basil with a mixer or blender.
- add olive oil during the process until you have a smooth mash (not too fine).
- season with pepper and salt.
- keep the pesto in a covered bowl ready for use.
Method of preparation
- defrost the cod loins according the instructions on the package.
- put 2 slices of bacon overlapping on top of each other.
- dry-off the defrosted cod loins with kitchen paper.
- next brush the cod loins all around with pesto.
- wrap the cod loins in the bacon.
- brush an oven dish slightly with butter and preheat the oven to 180ºC.
- put the 4 wrapped cod loins into the oven dish and place in the oven for about 15-18 minutes.
Serving suggestions
Delicious with al dente pasta, mixed with crème fraiche and sun-dried tomatos and fried shiitake.
Serving tip
The leftover pesto can be kept easily in the fridge, in a covered bowl.
