Roast Cod with Smoked Bacon

As this recipe is really very simple, the right timing for he sauce is crucial - and unfortunately, it was a little off in this case. The bacon was slightly burnt and too salty, the latter probably because there was too much, even though we had already used less than mentioned, and because it was, well, slightly burnt. The butter had turned too dark as well, and well, it's just not a good idea to add parsley a whole seven minutes before the rest of the sauce is done, that should happen right at the end. The cod, however, was very nice and well-timed; a pity about everything else.