- 300g new potato
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
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp olive oil
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
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
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.