Makes 3 to 4 Prep Time 20 minutes, plus chilling time
Cooking Time 35 to 40 minutes
4 strips honey-cured bacon, sliced into 1-inch lengths
2 tablespoons lemon juice
2 white fish fillets (about 400 grams in total)
1 teaspoon cooking or olive oil, for greasing
sautéed spinach and carrots, to serve (optional)
For the Caesar sauce
2/3 cup mayonnaise
2/3 cup grated Parmesan cheese
1 tablespoon finely chopped parsley
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 1/2 teaspoons minced garlic
salt and pepper, to taste
sautéed spinach and carrots, to serve
1 Heat a nonstick pan over medium heat. Sauté bacon strips just until partially cooked, about 30 seconds. Transfer to a plate and set aside.
2 Make the Caesar sauce: Mix all the ingredients together in a bowl. Season to taste with salt and pepper. Set aside.
3 Drizzle lemon juice on both sides of the fillets. Brush oil on the bottom of an ovenproof dish that’s large enough to fit the fish. Arrange the fillets on the dish and place bacon strips on top. Spread enough Caesar sauce to cover the bacon and fish.
4 Broil fish using a turbo broiler set at 300°F or 180°C for 35 to 40 minutes or until fish is cooked through. Serve with sautéed spinach and carrots, if desired.
Storing tip: The Caesar sauce can be made 1 to 2 days in advance. simply store the sauce in the refrigerator until ready to use.