Bacon Wrapped Black Cod, Roasted Baby Beets and Micro Greens with Beet Beurre Blanc

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great way to serve Cod; simple enough. You need a ton more beet puree (1/2C to add into the buerre blanc to achieve that deep proper color and flavor. Served this over a puree of whippped pots & cauli, with the greens with a bit balsamic & beets. use leftover beet buerre blanc to garnish cream soups - like root veg.

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Wow, what an amazing way to prepare a common fish! I can only speak of the fish and the buerre blanc as I did my own thing for the salad.

In preparing the fish I was concerned that my bacon might be too thick since it was just regular sliced and not thin. I ended up cooking the fish for an additional 5 minutes then broiled it for another 5 to crisp the bacon. Even with the extra 10 minutes of cooking time the fish still turned out moist and flavorful.

The sauce is a great addition to the fish. I'll definitely be using an electric juicer the next time instead of a blender and strainer. Unfortunately I didn't even think about a juicer until it was too late. My only criticism is that the flavor of the beets didn't come through enough in the sauce. However, I did rush the straining a little and ended up with about 2/3 of a cup of juice before the reduction. I think a juicer would yield more making the reduction more concentrated and enhance the flavor.

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I will probably never eat fish any other way again. I didn't have cod on hand so I used frozen thawed talapia. The talapia is thinner so I wrapped 2 fillets together with the bacon and cooked in a 400 degree oven on the top third rack for 20 minutes. This came out sooo tender and moist that even reheating it the next day it was still moist and the flavor was awesome. You made me a fish lover....the beef industry will not be happy ! Thanks bunches.