About this recipe:Cod fillets are brushed with sesame oil and chilli sauce, then rolled with chopped leek and mushrooms, before being wrapped in a rasher of streaky bacon. The cod rolls are then barbecued to perfection.
8 (175g) fillets cod
2 tablespoons sesame oil
2 tablespoons chilli sauce
8 rashers streaky bacon
1 leek, chopped
30g enoki mushrooms
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat an outdoor barbecue for high heat. Soak some cocktail sticks in water while the barbecue heats up.
Spread a thin layer of sesame oil and chilli sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a rasher of bacon and secure with two cocktail sticks
Place on the preheated barbecue and grill covered for 5 minutes. Be careful of flare-ups from the bacon fat. Turn over and cook for 5 more minutes, until bacon is crisp and fish flakes easily.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.