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Cod with olives & crispy pancetta

Cod with olives & crispy pancetta

A star rating of 4.2 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • 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

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal290
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
  • 8 slices thin pancetta

Method

  • STEP 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.

Recipe from Good Food magazine, March 2017

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Overall rating

A star rating of 4.2 out of 5.18 ratings
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