Cod with olives & crispy pancetta
By Esther Clark
Contains pork – recipe is for non-Muslims only
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
- Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 290
- fat 16g
- saturates 4g
- carbs 4g
- sugars 4g
- fibre 2g
- protein 31g
- salt 1.5g
Ingredients
- 100g pack olives & sundried tomatoes
- 400g can chopped tomatoes
- 4 skinless cod fillets
- 8 slices thin pancetta
Method
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.
