>Roasted cod loins with cherry tomatoes

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I love fish but these days you are sometimes made to feel somewhat guilty for advocating such irresponsible tastes… So to get to the bottom of it (no pun intended), I went to see the amazing Natural History museum current exhibition “The Deep”  and immediately afterwards searched the Internet for the Marine Conservation Society which is responsible for updating a list of “dos and donts”  on http://www.endoftheline.com. Consulting their Good Fish guide, I was happy to learn that being a responsible shopper does not mean you have to forgo fish altogether but just that you need to be informed of what to buy when and from where.

Ingredients list:
Wild caught Pacific cod (The Atlantic one is scarcer so caution is advised when buying it)
(Choose firm loins – 200g per person)
4 streaky bacons
A spoonful of pesto
Ditto for Harissa (chilli paste)
Handful of fresh parsley and coriander
Juice of one lemon
Handful of roasted cherry tomatoes
Chopped sun-dried tomatoes
8 to 10 cherry tomatoes

This is quick and needs to be messy so don’t hesitate to use your hands: Smear the fish loins with pesto and Harissa, sprinkle the herbs and baste generously with the lemon juice. Especially if you have been a bit too keen on the Harissa.

Wrap the streaky bacon around each piece of loin, put in an ovenproof dish and scatter the tomatoes around. Sprinkle a bit of olive oil and pop into the oven (grill mode) for 10 minutes max- More if cooking from frozen. The dish comes out with a lovely, spicy sauce and melting tomatoes, infused with all the flavours of the sea…

Enjoy the healthiest protein around with a clear conscience.

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