Fish is probably the food most suited to cooking for one. You can pay attention to doing it perfectly. I ate this a lot during the summer last year while travelling in the north of Germany. There they also serve it with little North Sea brown shrimps on top, instead of (or as well as) the bacon.
Prep time: 5 minutes
Cook time: 15 minutes
1. Heat a small frying pan and sauté the bacon in the fat that runs out of it as it cooks. It should be golden all over. Cover to keep warm.
2. Heat the olive oil to a medium-high heat in a different pan. Dip the fish in the seasoned flour on both sides and put it in the hot oil, skin-side down. Cook for two minutes on that side, then turn over and do the same on the other side. Put on a warmed plate.
3. Melt the butter in the hot pan then add the lemon juice to taste, parsley and some seasoning.
4. Pour over the fish and spoon on the bacon lardons. Serve with a wedge of lemon. This is delicious with samphire.
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