4-6 skinned and boned fillets of white fish such as monkfish or cod.
1 pack of Kernow Sausage Company dry cured bacon.
Zest of 1 lemon
2 sprigs of fresh rosemary, leaves picked and very finely chopped
Freshly ground black pepper
A selection of seasonal Cornish vegetables (try a selection from www.cornishfoodmarket.com)
Preheat your oven to 200ºC/400ºF/gas 6. Season the fish with the rosemary, finely grated lemon zest and pepper.
Lay the rashers of bacon on a chopping board and run the flat of a knife along them to thin them and widen them out.
Place a fish fillet on top of two flattened bacon rashers and wrap it around so that your fish is encased in the bacon.
Add a splash of olive oil to a preheated frying pan and lay your fish gently in the pan to fry for a minute over a low to medium heat.
Then transfer your fish to the preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
Serve with seasonal Cornish vegetables and new potatoes.