Fish and bacon patties

Tam West

Ingredients

700 g	White fish fillets, choose a firm type, fillets skinned and boned (Main)
4 rashers	Streaky bacon, rindless, finely chopped (Main)
4	Spring onions, trimmed and finely chopped
1 Tbsp	Flat leaf parsley leaves, chopped
1	Egg, lightly beaten, or more if needed
½	Lemons, use the zest only
2 cups	Breadcrumbs, made from one-day-old bread
1 drizzle	Olive oil, if needed for pan frying
4	Lemon wedges, or lime wedges for serving

Directions

1. Heat the oven to 190C. Grease a large baking dish.
2. Place the fish fillets in the baking dish in a single layer. Place in the oven and cook for about 10 minutes or until the fish flakes easily. Be careful not to over-cook the fish. Cooking time will depend upon the thickness of the fillets. Remove from the oven and allow to cool.
3. Place a large frying pan over medium heat. Add the chopped bacon and pan-fry until slightly crisp. Remove from the heat and transfer the bacon to a plate. Keep the frying pan with its rendered bacon fat.
4. Break up the fish coarsely and place in a bowl. Add the bacon, spring onion, parsley, egg, lemon zest and ½ cup breadcrumbs. Season to taste. Mix gently and form into patties, about 2.5cm thick. If needed, add more egg to bind easily.
5. Place the remaining breadcrumbs on a large plate. Cover the patties in the breadcrumbs.
6. Place the frying pan with the bacon fat back over medium heat. Add a little olive oil if required. When hot, add the fish patties and pan-fry for 2 minutes on each side until well browned.
7. Serve fish patties with lemon or lime wedges, aioli and either a salad or a big bowl of steamed vegetables.