Ingredients
Method
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Pat fish pieces completely dry with paper towels. In a bowl, toss fish with olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Let marinate for 10 minutes.
- Place pareve bacon slices (skip this step if using smoked salmon) on the prepared baking sheet and bake for 5-6 minutes until they start to render fat but are still pliable. Remove and let cool slightly.
- Wrap each piece of seasoned fish with one slice of the pareve bacon or smoked salmon, securing with a soaked toothpick.
- Arrange wrapped fish pieces on the same baking sheet, seam side down. Bake for 8-10 minutes until fish is cooked through and flakes easily.
- Switch oven to broil and broil for 1-2 minutes until the wrap is crispy and golden. Watch carefully to prevent burning.
- Let rest for 2 minutes before serving. Remove toothpicks if desired or leave them for easy handling.
Notes
Choose fish that's at least 1 inch thick for best results. These can be assembled up to 4 hours ahead and refrigerated, then baked just before serving. Serve immediately while the wrap is still crispy. For extra flavor, brush with honey during the last minute of broiling.