TODAY’S RECIPE: Cod with olives and crispy pancetta

FISH supper in minutes. Serves: 4.

Ingredients

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

400g can chopped tomatoes

4 skinless cod fillets

4 slices thin pancetta

Method

1. Mix the olives and sundried tomatoes with the chopped tomatoes, then season.

2. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp oil from the tomato pack.

3. Bake at 200c/180c fan/gas 6 for 15-20 minutes or until the fish is just cooked.

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