Pink ling wrapped in crispy bacon

Pink ling wrapped in crispy bacon
  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Pink ling wrapped in crispy bacon

by Curtis Stone

Enjoy Curtis Stone’s delicious bacon-wrapped pink ling fish served with tasty roast vegetables.

Featured in
Dinner party recipes, Easy entertaining


  • 2 medium parsnips, peeled and sliced diagonally into 3mm thick chunks
  • 2 large carrots, peeled and sliced diagonally into 3mm thick chunks
  • 2 cloves garlic, crushed
  • 200g brussels sprouts, halved
  • 3 sprigs fresh thyme
  • 3 tablespoons olive oil
  • Salt & pepper
  • 500g pink ling fish fillets, from the deli, cut into 4
  • 4 rashers middle bacon, from the deli, thinly sliced


  • Step 1
    Preheat oven to 220°C conventional/200°C fan forced. Place a baking tray in the oven to preheat. In a large bowl, toss parsnips, carrot, brussel sprouts, garlic and thyme with 2 tablespoons of olive oil. Season to taste with salt and pepper. Place vegetables onto the preheated baking tray and roast for 20 minutes or until golden brown and tender, turning once.
  • Step 2
    While the vegetables are cooking, gently wrap each fish fillet tightly with 1 rasher of bacon.
  • Step 3
    Heat a large frying pan over medium to high heat and add remaining oil. Sear fish fillets, seam side down and cook for 2-3 minutes on each side, or until the bacon is golden brown and the fish is just cooked through.


  • 2221 kj


  • 33.4g

    Fat Total

  • 5g

    Saturated Fat

  • 7.8g


  • 32.5g


  • 28mg


  • 772mg


  • 7.6g

    Carbs (sugar)

  • 28.3g

    Carbs (total)

All nutrition values are per serve
  • Author: Curtis Stone
  • Image credit: (N/A)
  • Publication: Coles



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