Bacon-Wrapped Fish With Dill Cream - cooking recipe

Ingredients

4 heads baby fennel, quartered and cored
3 tsp finely grated lemon peel
2 tsp vegetable or olive oil
4 slices bacon
4 None firm white fish fillets
7 oz green beans, trimmed
1 cup frozen peas, thawed
1/2 cup sour cream
1 tbsp finely chopped fresh dill
1 tbsp lemon juice
1 clove garlic, crushed

Preparation

Preheat the oven to 400\u00b0F. Mix fennel, 1/2 each of the lemon peel and oil in a large heavy-bottomed flameproof roasting pan. Season with salt and black pepper. Bake for 10 mins. Transfer to a plate.
Wrap bacon around the center of each fish fillet to partially enclose. Secure with a toothpick. Heat remaining oil in roasting pan on medium heat. Add fish and cook for 2 mins each side, or until lightly browned.
Place green beans in a bowl. Cover with boiling water and let stand for 2 mins. Drain. Add greens beans and fennel to fish in roasting pan.
Bake for 5 mins. Stir in peas. Bake for 5 mins, or until fish is cooked through. Whisk sour cream, dill, lemon juice, garlic and remaining lemon peel in a bowl. Serve fish with dill cream.