- 100g pack olives & sundried tomatoes
- 400g can chopped tomatoes
- 4 skinless cod fillets
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 8 slices thin pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
Mix the olives & sundried tomatoes with the chopped tomatoes, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.