PANCETTA-WRAPPED FISH WITH LEMONY POTATOES

Pancetta-wrapped fish with lemony potatoes image

Wrap up sustainable white fish in crispy bacon and serve as an all-in-one tray bake with potatoes

Provided by Good Food team

Time 25m

Number Of Ingredients 8

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 521 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.6 milligram of sodium