Name: Pancetta-wrapped fish with lemony potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 300g new potato; 100g green bean; small handful black kalamata olives; zest and juice 1 lemon; 2 tbsp olive oil; 2 chunky pollock fillets or another sustainable white fish; 4 slices pancetta or thinly sliced smoked streaky bacon; few tarragon sprigs, leaves picked

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Pancetta-wrapped fish with lemony potatoes

Pancetta-wrapped fish with lemony potatoes

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins - 15 mins

A star rating of 4.4 out of 5.41 ratingsRate

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Wrap up sustainable white fish in crispy bacon and serve as an all-in-one tray bake with potatoes

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Ingredients

Nutrition

Units:

MetricUS

300g new potato
100g green bean
small handful black kalamata olives
zest and juice 1 lemon
2 tbsp olive oil
2 chunky pollock

fillets or another sustainable white fish
4 slices pancetta or thinly sliced smoked streaky bacon
few tarragon

sprigs, leaves picked

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Nutrition: per serving

kcal521
fat25g
saturates6g
carbs26g
sugars3g
fibre5g
protein46g
salt1.6g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Place the potatoes in a pan of water and boil for 10-12 mins until tender. Add the beans for the final 2-3 mins. Drain well and slice the potatoes in half. Tip into a roomy baking dish and toss with the olives, lemon zest and oil. Season well.
step 2

Season the fish and wrap with the pancetta or bacon. Place on top of the potatoes. Bake for 10-12 mins until cooked through, then add a squeeze of lemon juice and scatter with tarragon before serving.

Recipe from Good Food magazine, June 2012

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Overall rating

A star rating of 4.4 out of 5.41 ratings

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