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