Cod with olives & crispy pancetta

BBC Good Food - - Inside -

Look for olives and toma­toes packed in herby oil to add even more flavour.

100g pack olives & sun­dried toma­toes, drained (keep the oil for driz­zling)

400g can chopped toma­toes

4 skin­less cod fil­lets 4 slices thin pancetta Mix the olives and sun­dried toma­toes with the chopped toma­toes, then sea­son. Tip the sauce into a casse­role dish, top with the fish and driz­zle over 2 tbsp oil from the tomato pack. Bake at 200C/180C fan/gas 6 for 15-20 mins or un­til the fish is just cooked.

Heat a medium fry­ing pan un­til hot, put in the pancetta and cook on both sides for 1 min or un­til crisp. Top the fish with shards of the pancetta and serve.

GOOD TO KNOW gluten free

PER SERV­ING 290 kcals • fat 16g • sat­u­rates 4g • carbs 4g • su­gars 4g • fi­bre 2g • pro­tein 31g • salt 1.5g

£2 per serv­ing

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