Pancetta-wrapped fish with lemony potatoes

Pancetta-wrapped fish with lemony potatoes

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(17 ratings)

Prep: 10 mins Cook: 10 mins - 15 mins

Easy

Serves 2
Wrap up sustainable white fish in crispy bacon and serve as an all-in-one tray bake with potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal521
  • fat25g
  • saturates6g
  • carbs26g
  • sugars3g
  • fibre5g
  • protein46g
  • salt1.6g
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Ingredients

  • 300g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g green bean
  • small handful black kalamata olives
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 chunky pollock fillets or another sustainable white fish
  • 4 slices pancetta or thinly sliced smoked streaky bacon
  • few tarragon sprigs, leaves picked
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

Method

  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.

  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.

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Comments, questions and tips

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cshobbs
3rd Apr, 2014
3.8
Good and easy. However I was disappointed that the bacon wasn't crispy - next time I will try with pancetta!
lilmssquirrel
18th Mar, 2014
Had no olives so sliced four sundried tomatoes. Lush! Only disappointment was that potatoes didn't colour on baking. Next time I will pop them in a frying pan for a few mins.
lozandjon
28th Feb, 2013
5.05
I love this recipe. It's so easy to make yet so full of flavour.
sammarlowuk
25th Aug, 2012
5.05
We used barramundi in this recipe and it was absolutely delicious. The combination of flavours is amazing and this would work equally well for a midweek supper or for dinner with friends. The fish did take a little longer to cook though... check out the recipe on my blog http://www.theannoyedthyroid.com/2012/08/25/pancetta-wrapped-fish-with-lemony-potatoes/ and don't forget if you're using pancetta, make sure it's the flat, not the round variety!
honeypig
14th Aug, 2012
5.05
this meal is perfect for a hot summers day as it's really light and fresh tasting. comes with the added bonus of being virtually effortless too which is exactly what you want when the british humidity has exhausted you. i also placed tarragon sprigs onto the fillets before wrapping with the pancetta which gave it an extra depth without overtaking the subtle flavour of the white fish. have added it to my binder. highly recommended!
thesadlers
24th Jul, 2012
4.05
Nice, tasty and easy - a good midweek dinner
cath79
14th Jul, 2012
This was quite nice and very easy make. Took a little longer to cook than recipe stated.
boltonc89
7th Jul, 2012
We missed out the olives and it worked just as well. Really easy and tasty recipe!

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