Bacon-Wrapped Cod with Spaghetti Pomodoro and Mediterranean Chopped Salad

I used boneless and skinless cod fillets.  I covered them with a mixture of extra virgin olive oil and chopped rosemary.  Before I popped them into the oven I wrapped them with strips of uncooked bacon and lay a single sprig of fresh rosemary on each.

Here's the spaghetti and pomodoro sauce

The chopped Mediterranean salad in the mixing bowl:

Looks a lot nicer (but no less tasty) on a serving dish:

Let's return to our cod fillets.  They look nicely baked after about 15 minutes

The whole ensemble.