BAKED COD WITH CHESTNUTS, PARSLEY AND BACON
Serves: 4
4 x 200 g (7 oz) cod fillets 2 thick-cut slices maple-cured bacon (recipe at left) 4 tbsp (60 mL) butter, plus extra for greasing 12 chestnuts, peeled Scant 1/2 cup (100 mL) chicken stock Sea salt Squeeze of lemon juice Parsley purée to serve (recipe below)
1. Salt the cod fillets all over and leave in a colander in the sink for 20 minutes. Rinse and pat dry.
2. Meanwhile, pan-fry the bacon until crisp and brown, then drain briefly on paper towels, cut into batons and keep warm.
3. Add a tablespoon (15 mL) of the butter to the same frying pan and gently sauté the chestnuts for about 10 minutes until they are tender and evenly browned. Add the chicken stock and simmer until the stock has evaporated to create a lovely glaze. Remove from the heat and keep warm.
4. Preheat broiler to high and lightly butter a medium nonstick frying pan.
5. Arrange the fish in the buttered pan and top each with a piece of butter, reserving a tablespoon (5 mL) for making a sauce.
6. Broil the fish for about 3 minutes, basting often with the browning butter. Once the fish is nearly cooked, remove from the broiler and leave in a warm place to finish cooking in the residual heat. Reserve the juices, adding a squeeze of lemon juice to create a sauce.
7. To serve, make an artful swoosh of parsley purée on each plate. Dress the fish fillets with the buttery lemon sauce, adding another squeeze of lemon juice and a little seasoning to each. Place the fish on top of the parsley purée, then top with the reserved bacon and chestnuts. Drizzle on any remaining sauce and serve immediately.
Note: To peel the chestnuts, use a sharp knife to make a cross in the skin and deep-fry them for 2 minutes. They should then peel easily. Alternatively roast in a medium oven for 15 minutes, or simmer in boiling water for 15 minutes.