Pancetta-Wrapped Fish with Lemony Potatoes

by Sammie on August 25, 2012

Serves 4

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!

Ingredients

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

 

How to
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.

2Wrap 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.

Other info

Prep time: 10 minutes   Cooking time: 25 minutes

Reference: Australian BBC Good Food Magazine September 2012

 

 

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