712. SPRING ONION and HADDOCK WRAPPED IN BACON

serves 1


4 spring onions, cut into 5cm (2in) lengths
3-4 slices of bacon
½ haddock fillet
a little oil

For the rice
a little oil
2 slices of bacon, chopped
2oz cooked rice
pinch of chilli flakes
salt and freshly ground black pepper
½ tsp medium curry powder

For the salsa
2 tomatoes, chopped
2 spring onions, chopped
1 tsp prepared mustard
salt and freshly ground black pepper
a little olive oil
a little balsamic vinegar
a few fresh chives

Preheat the oven to 425F. Heat the oil in a pan. Wrap the spring onion in the bacon slices. Fry the wrapped spring onion for 2-3 minutes. Wrap the haddock fillet in an uncooked slice of bacon. Heat the oil in a pan and fry the fillet until golden brown. Transfer to the oven and cook for a further 8-10 minutes. For the rice, fry the bacon in a little oil until browned. Add the cooked rice with a pinch of chilli flakes, seasoning and curry powder. Stir through and heat for a few minutes. For the salsa, mix the tomatoes, spring onions, mustard, seasoning, olive oil and balsamic vinegar until combined. Spoon the rice onto a serving plate and serve the wrapped haddock and wrapped spring onion on top. Serve the salsa alongside and sprinkle with chives to serve.


courtesy of: Brian Turner, Ready Steady Cook, BBC Food