Jamie Oliver's white fish wrapped in smoked bacon with lemon mayo and asparagus

During our most recent trip to Costco we decided to get a package of tilapia and do some experimenting. We stumbled upon this recipe in our Jamie Oliver cookbook. It took maybe 10 minutes to put together and was so delicious we nearly made it again the next night.

Ingredients:

Serves 4

4 pieces of white fish fillets
2 sprigs of fresh rosemary, chopped
Juice from 2 lemons and their zest
ground pepper
16 pieces of thinly sliced bacon
4 tablespoons of mayo
olive oil
2 bunches of asparagus, trimmed

1. Preheat oven to 400 F
2. Rub fillets with lemon zest, pepper, and fresh rosemary
3. Flatten 4 pieces of bacon on a board, slightly overlapping
4. Lay fish on top of bacon and roll the bacon around it tightly
5. In an oven-safe pan, cook the bacon-wrapped fillets for one minute
6. Place pan in oven and bake for 10-12 minutes, or until bacon is golden-brown.
   

For the lemon mayo:

1. While fish is in the oven, mix the lemon juice with mayo and add pepper.
2. Taste to ensure the lemon is strong enough.
3. Boil the asparagus with slightly salted water
4. Drizzle the lemon mayo onto the asparagus and serve with the fish.

Roasted Asparagus and Brussel Sprouts with Jamie Oliver's Egg Salad

Ingredients:
for the egg salad
8 large hen's eggs
6 tbsp mayonnaise (we used Helman's light mayo because it doesn't add too much sugar too it like other brand tend to, alternatively you could make your own mayo which would be much better)
Lemon zest from one lemon
Juice from 1/2 lemon plus a little more
Salt and pepper

for the asparagus and Brussels sprouts
1/2 pound Brussels sprouts
1 bunch asparagus, stems removed
Coarse salt
3-4 tbsp white wine vinegar
Olive Oil
Freshly ground pepper
2-3 garlic cloves chopped


For the eggs:

1. Place eggs in a pot of water that is lightly salted. Bring to a boil.
2. Let boil for 3 minutes, then immediately place under cold water
3. Peel the eggs and cut in half like you were going to make deviled eggs
   
4. Mix the mayo, lemon zest, lemon juice together in a bowl, add salt and pepper to taste.
5. put the mayo mixture on top of the eggs

For the veggies:

1. Preheat oven to 400F
2. Cut ends off of Brussels sprouts and peel off outer leaves. Cut in half
3. Clean asparagus and cut into 3 sections
4. Toss veggies in olive oil and garlic and put in a roasting dish
5. Squeeze some lemon juice on top, sprinkle liberally with coarse salt and freshly ground pepper
   
6. Put in oven for 15 minutes. About 8 minutes in, flip veggies.
7. When the 15 minutes is up, put the white wine vinegar on top, we just eyeballed it, but we probably put 3-4 tbsp of the vinegar. Put back in oven for 3-4 more minutes.

The veggies also taste REALLY good dipped in the lemon mayo that was used on top of the eggs

Yummy Potato Salad

This is my go to recipe for potato salad. It tastes really good right away, but if you let it sit in the fridge over night, the potatoes soak up all of the flavour and get REALLY creamy and delicious.

Ingredients:
1.5 - 2 lbs baby potatoes, assorted colours
1/2 - 3/4 cup mayonaise (I'm not sure exactly how much, but it also depends on how you like it)
3 green onions, chopped
2 tsp dill
3 generous splashes rice wine vinegar
Juice from half a lemon

1. Bring potatoes to a boil over high heat then turn down to medium-low. Boil 15 minutes, or until fork tender
2. drain the potatoes and let sit until cool enough to handle
3. cut potatoes in half or into quarters, depending on how big the potato is
4. mix everything together in a bowl. Refrigerate for at least 2 hours.