Pancetta-Wrapped Fish with Lemony Potatoes

Serves 2 (easily doubled)

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!


300g new potatoes

100g green beans , trimmed

1/3 cup (55g) pitted black kalamata olives

Finely grated zest and juice of 1 lemon

2 tablespoons olive oil

1 bunch asparagus spears

2 x 150g firm white boneless fish fillets

8 thin slices pancetta

How to

    1. Heat oven to 200C.
    2. 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.
    3. Place potatoes in a large baking dish with the olives, lemon zest and oil. Season well. Toss to combine and cook for 15 minutes.
    4. Place asparagus spears and green beans on top of potatoes.
    5. Wrap each piece of fish with 2 slices of pancetta. Place fish on top of the veg and bake for 12-15 minutes until cooked through.
    6. Drizzle with lemon juice and serve.

    Other info

    Prep time: 10 minutes Cooking time: 30 minutes