Recipe for Cod in a Bacon Crust with Purée, Topped with Pangrattato and Glazed Carrots.

Preheat the oven to 190°C (170°C for fan ovens). Peel and cut the carrots into 4 long sticks. Peel and cut the potatoes into cubes of 1.5-2 cm.

Place the potatoes in a pot, cover with water and add salt. Bring to a boil and cook for 15-17 minutes, or until the tip of a knife goes in easily. Reserve some cooking water, then drain them. Mash them with a potato masher. Add salt, pepper, and a generous knob of butter along with a bit of cooking water or a splash of milk for creaminess. Mix well and keep covered.

Heat a drizzle of olive oil in a skillet over medium-high heat. Brown the breadcrumbs for 4-6 minutes. Meanwhile, finely chop the shallot and parsley separately. Wash the lemon well and zest it with a fine grater, then cut it into wedges. Mix the zest (to your taste) in a bowl with the parsley, breadcrumbs, salt, and pepper. Rinse and keep the skillet for step 4.

Return the skillet to medium-low heat. Add the carrots and, per person: 1 tablespoon of butter and 1/2 tablespoon of sugar. Pour in enough water to cover. Cover and cook for 18-20 minutes over medium-low heat, then season with salt and pepper. Add a splash of water during cooking if necessary. Stir occasionally.

Place a few slices of bacon flat on a plate, overlapping them. Place a fish fillet in the center and wrap it with bacon. Repeat the process with each fillet. Heat a skillet over medium-high heat and place the fish with the seam side down. Cook for 5-6 minutes, turning regularly, or until the bacon is golden brown. The fish should not be fully cooked at this stage. Then transfer it to a baking dish and bake for 4-6 minutes.

To finish, return the pan to medium heat and sauté a knob of butter and the shallot for 1-2 minutes. Add a few drops of lemon juice (to your taste) while stirring for 1 minute. Pour in the cream and mix well. Allow the sauce to cook until it thickens. Season with salt and pepper. *Place the fish on the plates and pour the sauce over it.