- 2 sage leaves
- 2 sustainably sourced cod fillets
- 4 slices good-quality streaky bacon
- 400g (14oz) pointed cabbage, kale and spinach, chopped
- 20g (¾oz) butter
Heat the oven to 200C, 180C fan, 400F, gas 6. Place a sage leaf in the centre of each cod fillet then wrap with the bacon. Transfer to a foil-lined baking sheet, drizzle with oil, season and bake for 10 minutes.
Bring a pan of water to the boil, add the cabbage and kale, simmer for 3 minutes; drain and refresh under cold water. Melt the butter in a wok and stir-fry the veg for 3 minutes. Season and serve with the cod.
Choose the best bacon – mass-produced pork has not led a happy life, especially if it's not British (our welfare standards are the highest in Europe). At least buy British welfare-assured outdoor-reared Freedom Food bacon such as Denhay. The priciest end is organic free-range, but all give good eating quality; you'll use less bacon as it has more flavour and doesn't shrink.