bacon wrapped perch

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I love farmers markets, so much so that my culinary school-Italian adventure blog was titled, to market, to market. In Toronto, we are so lucky to be able to visit several farmers markets each day and the Toronto Farmers Market Network is kind enough to provide a daily market list. I love going to the market with my husband because we tend to gravitate towards different things - he is excited by the greek olives, fruit and fish, and I gravitate toward the prepared products and super-fresh veggies. This weekend we went to my favourite place in Toronto, the Evergreen Brickworks for their Saturday farmers market and to play in the ridiculously amazing toddler-approved children's garden. My husband wandered off (as they do) and returned from a visit with Fisherfolk holding a newspaper containing a pound of perch. Last night, determined to do something interesting with it, he wrapped it in bacon and I suggested stuffing it with cherry tomatoes. It was a delicious and easy way to keep the fish moist (and bacon-y!).

bacon wrapped perch

1 lb perch fillets, cleaned, skin-on
1/2 lb bacon
1 cup cherry tomatoes - halved
1/2 tsp pepper
1/2 lemon, juice
avocado oil, spritz fish basket

Preheat charcoal or gas BBQ to about medium heat.

Season all of the perch with pepper and lemon juice. Wrap each perch fillet in one piece of bacon, putting a 2-3 cherry tomatoes inside each parcel. Place each bacon perch parcel in an avocado oiled fish basket, like this one (see photo below).

Place fish on indirect heat for 8-10 minutes per side. For charcoal BBQ, move charcoals to one side and place fish on the opposite side for indirect heat. Using a gas grill, preheat both sides, turn one side to lowest setting and place fish on the low side.

Once off the heat, season with a spritz of lemon juice.

Once off the heat, season with a spritz of lemon juice.