Fish Willies - yes, you read that right

Yes, you read correctly - Fish Willies. *chuckle*  Now I haven't a clue what this used to be called by Antony Worral-Thompson when he first conceived the idea, but in the intervening years and within our family, it has come to be known as "Fish Willies" and so it shall stay.

A very simple confection of citrus, bacon and fish, it's as easy to assemble as it is to cook and will go with any number of different accompaniments.  I've served them with steamed vegetables, new potatoes and a parsley sauce through salad to couscous and they were as good with them all.

Fish Willies, but this time with Prosciutto instead of bacon

When I came to make the Fish Willies this time, I couldn't believe my eyes that the recipe wasn't up on Rhubarb & Ginger yet.  This dish has been part of the family's favourites for quite literally years, so why I haven't blogged it before now is anyone's guess!  As a tried and tested favourite, this definitely makes the grade.

Quickly into the COOK'S TIPS, it is much better to buy a big chunky piece of cod loin that you can cut into fingers, than try and cobble together two thinner pieces. Trying to keep two slippery pieces of fish together while you wrap them in bacon, well, there are easier ways to waste your time.   Anyway, make sure not to wrap any more than one layer of bacon around the fish or you will find the bacon doesn't get time to cook as the fish cooks so quickly.

The original recipe used lemon in the marinade, but I prefer lime.  However, if you have lemon and don't have lime, then fear ye not - either will work!

As something a bit different to do with some cod, this really hits the spot.  So, without any further ado, onwards!

FISH WILLIES   (serves 3)

Ingredients :

500g skinned cod loin or haddock fillet, cut into 12 fingers
6 rashers of smoked streaky bacon, cut in half to make shorter pieces
zest of half a lime
juice of 1 lime
1 tbsp extra virgin olive oil
a pinch of ground black pepper
1 tbsp fresh dill, chopped finely.

Directions :

Pre-heat the oven to 180degC/350degF/Gas 4.

Mix the lime zest and juice, olive oil, black pepper and fresh dill together in a large bowl.

Add the fingers of fish and turn them until they are liberally covered in the marinade. Set aside for 10-15 minutes to allow the flavours to penetrate the fish.  Don't leave it too long to marinade, as the citrus will start the fish cooking.

Wrap each fish piece in one of the halved slices of streaky bacon. Place on a wire rack, leaving a little space between each, over an oven tray.

Once all the fish is wrapped, spoon the remaining marinade over each Willy and place into the oven for a minimum of 15 minutes.  Check them after this to make sure the bacon is cooked.  You'll have to gauge this for yourself, but make sure not to over cook the fish!

Serve with your choice of accompaniment.

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