Cod with olives & crispy pancetta

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

QQServes 4 Prep 5 mins Cook 15-20 mins

Q100g pack olives & sundried tomatoes,

drained (reserve the oil)

400g can chopped tomatoes

4 skinless cod fillets

4 slices thin pancetta

1 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 of the reserved oil from the tomato pack. Bake at 200C/180C fan/gas 6 for

15-20 mins until the fish is just cooked.

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

PER SERVING 290 kcals, fat 16g, saturates 4g,

carbs 4g, sugars 4g, fibre 2g, protein 31g, salt 1.5g