Fish in bacon blankets

This fish recipe is one of my all-time favourites: it's super-quick (the preparation takes literally only a few minutes), easy to cook (it's all done in the oven in record time) - and absolutely delicious: you might think the combination of fish and bacon is bizarre, but trust me (or rather Jamie Oliver - it's slightly adapted/simplified from his book Cook with Jamie) - it works SO well!

4 x 150/175g thick white fish fillets (cod, skrei, hake, haddock or coley)
4 sprigs of fresh rosemary, leaves picked and very finely chopped
zest of 2 lemons, grated
freshly ground black pepper
12 rashers of streaky bacon

Preheat the oven to 200ºC/180º fan oven. Put the rosemary, lemon zest and pepper on a large plate and mix together (you don't need any salt at all as the bacon is salty enough). Press both sides of the fish onto the mixture to coat well.

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. Lay 3 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.

Line a big-enough oven dish with tinfoil and lightly oil. Put your wrapped-up fish fillets (prettiest side facing up) in and cook in the oven for 15 – 20 mins until the bacon is crisp and golden.

Serve with the pan juices drizzled over and with a crisp green salad and boiled salad potatoes.