Haddock with Smoked Bacon

Boil the potatoes for 20 mins in salted water, or until tender. Drain well.
Preheat the grill to high. Add 1 tbsp of oil to a pan and cook the leeks, garlic and lemon thyme leaves for 5 mins to soften, then season well and spread onto a roasting tray. Wrap each haddock fillet in 2 bacon rashers and place on top of the leeks, then grill for 8-10 mins or until the bacon is crisp and the fish is cooked through.
Slightly crush the potatoes with a fork and stir through the lemon juice, chives and the remaining olive oil. Season and serve alongside the fish - heaven!

30 mins

4 serving

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