Bacon-Wrapped Cod & Hollandaise

The work week is wrapping up this Friday. Labor Day is around the corner. Felt like I needed a new recipe post on the hut. This is an adaptation of a Jamie Oliver recipe that screamed to be enhanced by my father’s hollandaise recipe. The Hollandaise is so good, to just put lemon juice in mayo is almost sacrilege.

The Shopping List:

Any favorite White Fish: Cod, Halibut, Monk Fish.
I have been more aware of trying to avoid imported fish or previously frozen. Who wants fish from China? It just does not make sense to eat something caught half a world away. Go for fresh, never frozen. Though I admit I love sea bass.
Olive Oil
1 Lemon
Your favorite Hickory Smoked Bacon
Sides: Fresh Asparagus Spears and your favorite Rice.
2 sticks butter
3 eggs


You will need a blender.
3 egg yolks
2 sticks of butter
pinch of salt
pinch of red pepper
2 tblsp lemon juice


Start your rice side. Pre-heat oven to 400 degrees. Then season the fish with pepper, rosemary and lemon zest and wrap in bacon. In an oven-safe saute pan on high heat, sear the fish on both sides and then slide pan in a 350-400 degree oven for about 15 min. I also included the fresh asparagus spears in a separate roasting pan in the same oven, seasoned with olive oil and montreal steak seasoning. While the fish and veggies are roasting, crack 3 egg yolks in your blender and add lemon juice and seasoning. Melt 2 sticks of butter for 2 minutes in the microwave or until boiling. Turn on blender and VERY slowly pour the boiling butter into the egg yolk mixture. This slow pour cooks the eggs and makes the simplest hollandaise ever!

Serve it all sauced and fresh! Enjoy!
Photo Credit @designtwit and also filed under recipes.


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