Bacon-Wrapped Fish With Dill Cream

• 4 heads baby fennel, quartered and cored
• 3 tsp finely grated lemon peel
• 2 tsp vegetable or olive oil
• 4 slices bacon
• 4 None firm white fish fillets
• 7 oz green beans, trimmed
• 1 cup frozen peas, thawed
• 1/2 cup sour cream
• 1 tbsp finely chopped fresh dill
• 1 tbsp lemon juice
• 1 clove garlic, crushed

1. Preheat the oven to 400u0b0F. Mix fennel, 1/2 each of the lemon peel and oil in a large heavy-bottomed flameproof roasting pan. Season with salt and black pepper. Bake for 10 mins. Transfer to a plate.
2. Wrap bacon around the center of each fish fillet to partially enclose. Secure with a toothpick. Heat remaining oil in roasting pan on medium heat. Add fish and cook for 2 mins each side, or until lightly browned.
3. Place green beans in a bowl. Cover with boiling water and let stand for 2 mins. Drain. Add greens beans and fennel to fish in roasting pan.
4. Bake for 5 mins. Stir in peas. Bake for 5 mins, or until fish is cooked through. Whisk sour cream, dill, lemon juice, garlic and remaining lemon peel in a bowl. Serve fish with dill cream.

baby fennel, lemon peel, vegetable, bacon, green beans, frozen peas, sour cream, dill, lemon juice, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/22195 (may not work)