BBQ Bacon Wrapped Cod Rolls

    25 min

    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 people made this

    Serves: 8 

    • 8 (175g) fillets cod
    • 2 tablespoons sesame oil
    • 2 tablespoons chilli sauce
    • 8 rashers streaky bacon
    • 1 leek, chopped
    • 30g enoki mushrooms

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat an outdoor barbecue for high heat. Soak some cocktail sticks in water while the barbecue heats up.
    2. 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
    3. 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.

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    Reviews in English (9)


    Delicious! Substituted enokie mushrooms for white button mushrooms and served w/grilled vegetables.  -  22 May 2005  (Review from Allrecipes US | Canada)


    I was disappointed with this. The cod totally dominates the other flavors. The enoki mushrooms and leek may as well not have been there, and there was only a hint of saltiness from the bacon. The chili paste was way too hot too (but that may well have just been the brand I used). If I were to make this again, I would use a milder-tasting fish like tilapia, use chestnut mushrooms and onion. This is worth playing around with, imo.  -  20 Mar 2006  (Review from Allrecipes US | Canada)


    My family and I thought that this was wonderful!! Used a little less Chili Sauce and it gave just enough kick without being to spicy.  -  31 Mar 2007  (Review from Allrecipes US | Canada)