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Pancetta-wrapped fish with lemony potatoes

Pancetta-wrapped fish with lemony potatoes

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A star rating of 4.6 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

Wrap up sustainable white fish in crispy bacon and serve as an all-in-one tray bake with potatoes

Nutrition: per serving
NutrientUnit
kcal521
fat25g
saturates6g
carbs26g
sugars3g
fibre5g
protein46g
salt1.6g
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Ingredients

  • 300g new potato
  • 100g green bean
  • small handful black kalamata olives
  • zest and juice 1 lemon
  • 2 tbsp olive oil
  • 2 chunky pollock fillets or another sustainable white fish
  • 4 slices pancetta or thinly sliced smoked streaky bacon
  • few tarragon sprigs, leaves picked

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

A star rating of 4.6 out of 5.30 ratings
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