👨🍳 Method
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1
Preheat the oven to 180°C (350°F).
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2
Finely chop the capers and fresh basil.
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3
In a bowl, stir together the mascarpone, mustard, chopped capers, and chopped basil until smooth.
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4
Divide the cod fillets into portions of approximately 125 grams each.
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5
Season both sides of each cod portion with salt and black pepper.
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6
Spread a thin layer of the mascarpone mixture on top of each fillet.
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7
Reserve the remaining mascarpone mixture in the refrigerator for serving.
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8
Wrap each cod fillet with 2–3 thin slices of bacon, covering the top and sides to create a protective crust.
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9
Heat the peanut oil in a large ovenproof frying pan over medium-high heat.
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10
Carefully place the bacon-wrapped cod fillets in the hot oil, bacon side up, and sear for 2–3 minutes until the bacon begins to crisp and the underside of the fillet is golden.
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11
Transfer the pan to the preheated oven and bake for 5 minutes until the cod is cooked through and the bacon is crispy.
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12
Remove from the oven and garnish lightly with fresh rosemary.
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13
Serve immediately with generous dollops of the reserved mascarpone mixture on the side.
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