Cod with olives & crispy pancetta

Cod with olives & crispy pancetta

By Esther Clark
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(5 ratings)
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Cook: 15 mins - 20 mins

Easy

Serves 4

With just a can of chopped tomatoes, a fillet of cod and some final flourishes, you can whip up this simple fish supper in a matter of minutes

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal290
  • fat16g
  • saturates4g
  • carbs4g
  • sugars4g
  • fibre2g
  • protein31g
  • salt1.5g
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Ingredients

  • 100g pack olives & sundried tomatoes
  • 400g can chopped tomatoes
  • 4 skinless cod fillets
    Cod

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 8 slices thin pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

Method

  1. 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.

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Comments, questions and tips

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Frantic Flapjack
5th Sep, 2018
This tasted lovely. I didn't use any pancetta though. Served with creamy mashed potatoes and broccoli.
catie74
27th Nov, 2017
Bake the sauce for 10-15 minutes (add some garlic) then add the fish and cook for further 10. Cod does not need 20 minutes. Simple dish with enough taste to make this a keeper and a good base for additions - chorizo, chilli, peppers etc
amelialewis
6th Apr, 2017
5.05
Oh my lord this was delicious. Really simple but so big on flavour. I ended up adding up a bit of garlic and basil to the tomatoes which worked really well.
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