Cod with olives & crispy pancetta
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