Pancetta-wrapped fish with lemony potatoes

Pancetta-wrapped fish with lemony potatoes

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(24 ratings)

Prep: 10 mins Cook: 10 mins - 15 mins


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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  • 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



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

  • 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



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


  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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Efg. Chappers
28th Feb, 2018
Lovely dish, had to cook the potatoes much longer in the oven for them to soften nicely and used chives instead of tarragon.
12th Dec, 2017
Increase the portion to serve whole family. I too use pancetta and extra olives as my kids love them
3rd Apr, 2017
quick, easy and tasty. I think you could do with chicken fillets too, if you cooked a bit longer. As stated by others, bacon was not crispy- will try pancetta next time and I note the suggestions of alternative additions such as sun died toms, peas and asparagus.
11th Aug, 2016
So quick. So easy. So tasty. Will cook again.'s picture
1st May, 2016
This is so yum! I used snapper for the fish. I put the taters in first for 20mins then added the beans, olives etc for an extra 10mins then finally the fish for 12 mins. The pancetta didn't crisp one bit :( I ended up crisping under the grill after and cut it up into bits over the fish.. This dish will be a regular!
Ashleigh Kent-S...
16th Apr, 2016
Very, very tasty - I can see this becoming a regular in our house! I didn't pre-boil my potatoes, just popped them into a baking dish with the oil, lemon zest and some seasoning (I left out the olives) and cooked for 35 minutes. Then I added in the green beans (I also added a couple of handfuls of peas and a bag of asparagus) and cooked for a further 12 minutes.
15th Nov, 2015
I made this for a dinner party for six - I used a jar of sun dried tomatoes instead of olives. It was absolutely delicious and everyone loved the dish. Will definitely make it again - next time I will put the dish in the oven without the cod for about 10 minutes and then cook it with the cod for a further 20 minutes. This can be prepared before your guests arrive, brilliant!!
Noirin N
17th Sep, 2014
Delish, cooked with snapper and sweet potato, great flavours. Fish took longer than mentioned, will repeat this
Noirin N
31st Aug, 2014
Delish ..Used red snapper and enjoyed this with sweet potatoes and spicy sauce
28th Aug, 2014
We really enjoyed this dish! Made with salmon instead. After boiling the potatoes, I put them in the oven for 20mins by themselves to add a bit of colour, then added the rest to it.


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