Gegrilde kabeljauw

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(6 personen)

3 eetlepels kappertjes (potje á 100 gr, Carbonell)
1 bosje basilicum
500 gr mascarpone
2 eetlepels grove mosterd
750 gr verse kabeljauw
zout, versgemalen peper
200 gr bacon (vleeswaren)

Hak de kappertjes en de basilicum fijn en roer de mascarpone met de
mosterd, de kappertjes en de basilicum los.
Bestrijk de kabeljauw met een laagje van dit mengsel en bewaar de rest in
de koelkast.
Bestrooi de kabeljauwfilets met zout en peper, wikkel de bacon om de vis
en rooster de vis op de barbecue in ± 10 minuten gaar; keer hem
halverwege.
Serveer de vis met de rest van het mascarponemengsel.
Kekker met stokbrood en gegrilde tomaten.