- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 521
- Fat Content: 25g
- Saturated Fat Content: 6g
- Carbohydrate Content: 26g
- Sugar Content: 3g
- Fiber Content: 5g
- Protein Content: 46g
- Sodium Content: 1.6g
Pancetta-wrapped fish with lemony potatoes
Ingredients
- new-potato - 300g new potato
- green-bean - 100g green bean
- black-kalamata-olive - small handful black kalamata olives
- lemon - zest and juice 1 lemon
- olive-oil - 2 tbsp olive oil
- pollock - 2 chunky pollock fillets or another sustainable white fish
- streaky-bacon - 4 slices pancetta or thinly sliced smoked streaky bacon
- tarragon - few tarragon sprigs, leaves picked
Instructions
- 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.
- 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.
Mediterranean recipe for 2 people, takes only 10 mins; recipe has new potato, green bean, black kalamata olive, lemon, olive oil, pollock, streaky bacon and tarragon.
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