- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 tbsp butter
- 1 tbsp olive oil
- 2 rashers bacon, chopped into pieces
- 2 garlic cloves
- 100 g dried breadcrumbs
- 1-2 tbsp capers
- 2 fillets of cod, or pollack, cut in half
- 500 g clams
- 100 ml white wine
- 2 tbsp parsley
1. Heat a saucepan over a medium heat and add 1 tablespoon of butter and olive oil. Add the bacon, garlic and season with salt and pepper. Sauté for a few minutes then add the breadcrumbs, capers and fry until lightly golden. Once cooked remove from the heat and pour onto a plate. Set aside.
2. Take a large sandwich bag and add the flour, a pinch of salt and the fish. Close the bag and shake it for a minute making sure the fish is evenly coated.
3. Using the same pan as before add a knob of butter and fry the fish over a medium to high heat for 2 minutes on each side or until they are cooked right through. Remove from pan.
4. Add the clams and the white wine to the pan and cook on a high heat for 1 minute, add the parsley then cook with the lid on for a further 3 minutes.
5. Arrange the fish by laying them criss-cross over one another onto a plate, spoon over the clams making sure to include lots of juice and finish with a scattering of the bacon breadcrumbs.
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