Cod Steaks with Bacon and Red Wine Sauce

• 8 very thin rashers of smoked or unsmoked streaky bacon, derinded
• 4 cod steaks, skinned
• 4 tbsp

Wrap the bacon rashers around the cod steaks and secure with cocktail sticks. Brush the fish all over with olive oil, and use the rest to oil an enamelled gratin dish. Lightly season the fish with pepper, and place in the dish. Pour on the red wine. Bake in a preheated oven at 190°C / 375°F / Mark 5 for