I mentioned this in the one pot thread, but it was so delicious I thought it deserved it's own mention.
Had 2 pieces of cod loin, which I seasoned with pepper, then wrapped in a large swiss chard leaf, rib removed, then wrapped the green parcel up in some lovely smokey bacon (that is why I didn't add salt to the fish). The parcels were then placed in a small roasting tin, drizzled with olive oil and baked in a hot oven for no more than 15 minutes. The fish was firm and moist and succulent, the chard literally melted in your mouth and the bacon gave a lovely slightly crunchy salty flavour. A winner! Served with buttery mashed king edwards and galdiator parsnips!
