Cod with bacon

Ingredients for 4 servings:

• 4 fish fillets (cod) 150 g each
• some lemon juice
• Worcestershire sauce
• salt and pepper
• 8 slice(s) bacon (belly bacon) 10 g each
• 100 ml white wine
• 10 g flour
• 100 ml milk
• 50 g sour cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 200°C. Wash the cod fillets and marinate them with a little lemon juice and Worcestershire sauce. Lightly salt the fish. Wrap each fillet with two thin slices of bacon. Place in a shallow ovenproof dish. Pour in the white wine, cover, and cook on the bottom rack of the hot oven for about 10 minutes. Pour the fish stock that has formed during cooking into a saucepan. Keep the fish fillets warm in the switched-off oven. Bring the fish stock to a boil. Meanwhile, mix the flour with the cold milk. Then pour it into the boiling fish stock to thicken it. Let the sauce simmer over low heat for about 5 minutes. Finally, stir the sour cream into the sauce and season with salt and pepper. Divide the fish among 4 plates, pour the sauce over it, and serve immediately. Tips: You can also use vegetable stock instead of white wine. Be sure to add salt sparingly, as vegetable stock already contains salt. Milk and lemon or white wine curdle easily – with a hand blender, a curdled sauce can be whipped back into a nice, homogeneous and creamy consistency.