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Pancetta-wrapped fish with lemony potatoes

Contains pork – recipe is for non-Muslims only
Wrap up sustainable white fish in crispy bacon and serve as an all-in-one tray bake with potatoes

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 521
  • Carbohydrates 26
  • Saturated Fat 6
  • Sugar 3
  • Protein 46
  • Fat 25
  • Fibre 5
  • Salt 1.6

Nutrition per serving

  • Calories 521
  • Carbohydrates 26
  • Saturated Fat 6
  • Sugar 3
  • Protein 46
  • Fat 25
  • Fibre 5
  • Salt 1.6

Ingredients

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

Method

  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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