Serves 4

4 cod fillets
Salt and black pepper
12 strips of streaky bacon rashers
1 grapefruit, peeled and segmented
1½ tsp Dijon mustard
1½ tsp honey
1 tbsp red wine vinegar
60ml extra-virgin olive oil
200g rocket (or frisée lettuce)

1. Season the cod with salt and pepper. Arrange three rashers on a work surface so they overlap slightly.
2. Place a piece of fish at one short end and tightly wrap with the rasher, cutting off any excess bacon. Repeat with the remaining fish and bacon.
3. Squeeze the juice from the grapefruit into a bowl. Whisk in the mustard, honey and vinegar. Gradually whisk in the oil.
4. Heat a large frying pan over a medium-high heat. Place the fish, seam-side down, into the pan and cook for 4-5 on each side until the bacon is crisp and the fish is cooked through.
5. Toss the rocket with the grapefruit dressing and segments and serve alongside the cod.

Per serving: 539kcals, 31.1g fat (9g saturated), 6.7g carbs, 5.5g sugars, 46g protein, 1.2g fibre, 1.729g sodium