Here’s a sneak peek inside the April 2016 digital edition of Ontario OUT of DOORS. Find more great videos in our digital editions. Subscribe today.
This simple, tasty dish can be made at home or as a shore lunch. One pan is all it takes.
Crappie are some of the best freshwater fish to eat. Surprisingly large fillets make targeting these small predators well worth it.
INGREDIENTS (Serves two)
• 6 crappie fillets, boneless, skinless
• 6 slices of maple bacon
• Salt & pepper
BROCCOLI & POTATO SAUTÉ
• 1 tbsp. butter
• 1 head broccoli, trimmed into bite-sized florets
• 2 medium red potatoes, sliced
• ½ cup water
• Salt & pepper
1. Preheat oven to 375˚F. Lay out three strips of maple bacon next to each other on a cutting board. Season crappie fillets with salt and pepper. Stack three crappie fillets on top of each other, place them at one end of the bacon strips, and roll until bacon covers them tightly. Repeat for second serving.
2. On medium high heat, sear the rolls in a frying pan until bacon is crispy and golden coloured. Transfer rolls onto a baking sheet, place in oven, and bake for five minutes. If cooking over fire, cover in foil and set out of direct heat for 3-5 minutes.
3. On medium high heat, melt butter in the same pan. Add potatoes and cook for eight minutes, rotating to cook evenly. Add broccoli and sauté for another three minutes. Add water and cook until just evaporated. Season with salt and pepper.
4. Slice each roll into four and place on top of sautéed broccoli and red potatoes.
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This recipe originally appeared in our April 2016 issue. Ontario OUT of DOORS is available in both print and digital formats.