Fish and pancetta wraps with broccoli
Pancetta is Italian bacon that is cut very thin, meaning it’s perfect for adding extra flavour to this dish without making it heavy.
Serves 4
Ingredients:Grated zest of 1 lemon Handful of fresh parsley, chopped 4 tbsp extra virgin olive oil Freshly ground black pepper, to taste 600g fresh cod fillets, skinless, cut into eight pieces 8 slices of pancetta 600g broccoli, cut into florets
Method:
Preheat the oven to 220°C/gas mark 7 and line a baking tray with greaseproof paper
Mix the lemon zest with the chopped parsley and olive oil and season well with black pepper. Dip each piece of fish in the herby oil.
Wrap a slice of pancetta around each piece of fish and place them on the prepared baking tray. Bake for 10–12 minutes, or until the fish has turned opaque and is cooked through.
Meanwhile, cook the broccoli florets in a pan of boiling water, covered, until tender. Drain the broccoli, then divide it between four plates and serve each plate topped with two pancetta-wrapped fish pieces.