This recipe is thanks to Fleur Sullivan and Tourism New Zealand


  • 4 small fillets blue cod, skin and bones removed

  • 4 rashers streaked bacon or smoked pork belly

  • 25ml olive oil

  • 100ml white wine

  • 150ml cream

  • 10 New Zealand littleneck clams, washed

  • Chopped garden herbs, including parsley, chives, etc


  • 1.

    Preheat the oven to 180 °C.

  • 2.

    Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres. Place the two portions of bacon-wrapped cod fillets in an ovenproof frying-pan and drizzle with olive oil.

  • 3.

    Select a pan that fits the portions snuggly. Roast in the hot oven until the bacon begins to crisp and the cod is almost cooked.

  • 4.

    Remove from the oven to the stove-top and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil then add the cream. (This should come halfway up the cod fillets). Add the clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting).

  • 5.

    Serve with steamed seasonal vegetables and freshly dug new-season potatoes.

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