My Take on Surf and Turf: Baked Cod Wrapped in Bacon, Served with a Creamy Squash and Bean Casserole and Home-Grown Runner Beans

OK, so it’s not your usual steak and scampi but it does involve fish from the sea and bacon from the land, and plenty of my Mum’s home grown greens; so this is my take on surf and turf. I am off on holiday to Portugal tomorrow, where I will hopefully be able to eat lots of fresh fish. It has been 3 years since I have had any time in the sunshine by the sea and I cannot wait! I am looking forward to eating out side, fresh seafood on the grill and icy cold fruity sangria, it will be bliss! This recipe is not quite a ‘taste of the sea’ but it tastes bloody lovely at your dinner table.

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Serves 2

For the Creamy Squash and Bean Casserole

–       Large red onion

–       2 tbsp olive oil

–       125g butternut squash

–       2 garlic cloves

–       50ml white wine

–       1 tin of pre-soaked butter beans – drained

–       400g chopped tomatoes

–       1 tsp cayenne pepper

–       1 tbsp tomato puree

–       50ml double cream

In a large saucepan (ideally something like a Le Creuset) fry the onion in the oil for 5 minutes until soft and turning golden

Add the garlic and the squash and fry for a further 3 minutes, not forgetting to stir so that it does not stick to the pan

And the wine and beans and fry off for a couple of minutes before adding the tomatoes, puree and cayenne pepper

Cover the dish and simmer for about 40 minutes until the squash is soft

Remove the lid and simmer for another 15 minutes to remove any excess juices and therefore thicken the Casserole. Once it is nice and thick, stir in the cream

For the cod

–       2 pieces cod

–       3 pieces bacon

–       1 tbsp olive oil

–       Squeeze lemon juice

Preheat the oven to 180C

For the roasted cod, wrap the cod in the bacon. Heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes on each side, until the bacon is lightly browned.

Transfer to the oven and roast for five minutes, or until completely cooked through.

For the beans,

–       6-8 runner beans

–       Juice of a lemon

–       3 tbsp water

–       Salt and pepper

Cut the runner beans into thin strips

Quickly simmer the beans in the lemon juice, water and seasoning for 1-2 minutes; until soft but still lovely and green

Plate all the ingredients, serve and enjoy 😀

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7 thoughts on “My Take on Surf and Turf: Baked Cod Wrapped in Bacon, Served with a Creamy Squash and Bean Casserole and Home-Grown Runner Beans

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