I love this all-in-one traybake! Simple but packed with flavour! The combination of the tangy lemon, the salty pancetta and the fish is a terrific taste explosion!
600g new potatoes
200g green beans , trimmed
1/3 cup (55g) pitted black kalamata olives
Finely grated zest and juice of 1 lemon
2 tablespoons olive oil
4 x 150g firm white boneless fish fillets
8 thin slices pancetta
1. Heat oven to 200C/180C fan/gas 6. Place the potatoes in a pan of water and boil for 10-12 minutes until tender. Add the
beans for the final 2-3 minutes. Refresh under cold water. Drain well and slice the potatoes in half. Place in a large baking dish with the beans, olives, lemon zest and oil. Season well. Toss to combine.
2. Wrap each piece of fish with 2 slices of pancetta. Place fish on top of the potato mixture. Bake for 10-12 minutes until cooked
through. Drizzle with lemon juice and serve.
Prep time: 10 minutes Cooking time: 25 minutes
Reference: Australian BBC Good Food Magazine September 2012