Pancetta-wrapped fish with le­mony pota­toes

Serves 2 Prep 10 mins Cook 10-15 mins


300g new pota­toes 100g green beans small hand­ful Kala­mata olives 1 le­mon, zested and juiced 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

1 Heat oven to 200C/180C fan/gas 6. Boil the pota­toes in a pan of water 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.

2 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. PER SERV­ING 521 kcals, fat 25g, sat­u­rates 6g, carbs 26g, sug­ars 3g, fi­bre 5g, pro­tein 46g, salt 1.6g

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