Kinsale cod

Preparation...five minutesCooking...30 minutesServes...four

For the butter:

• 100g unsalted butter
• salt and freshly ground black pepper
• squeeze of lemon juice
• one tbsp finely chopped curly parsley

For the cod and potatoes:

• 20 rashers Galtee Streaky Bacon, trimmed
• four thick pieces best cod fillet, skinned
• three tbsp oil
• 25g unsalted butter
• 275g cooked new potatoes, sliced
• lamb's lettuce for decoration

First prepare the butter. Soften butter by beating with a wooden spoon. Stir in seasoning, a squeeze of lemon and chopped parsley. Spoon into a small pot and chill.

Wrap bacon rashers round each piece of cod overlapping on the top, and tucking ends underneath.

Heat two tbsp oil in a pan and fry cod seam sides down first to seal and brown, then turn over to brown other sides. Lower heat and cook until fish flesh is opaque. At the same time, melt butter with remaining oil in another large frying pan. Sauté potato slices to brown all over. Season. Reserve keeping warm.

To serve, heap potato slices onto plates. Top with cod and a scoop of parsley butter.

Decorate with lamb¹s lettuce.

Supplied by Galtee​