COOKING PANCETTA RECIPES

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SMOKY PANCETTA COD | FISH RECIPES | JAMIE OLIVER RECIPES



Smoky pancetta cod | Fish recipes | Jamie Oliver recipes image

This dish will change fish suppers forever! What I love about this recipe is it’s a really foolproof way to cook fish perfectly, every time. And with just five ingredients and a total cook time of about 15 minutes, this one is about beautiful flavour, fast.

Total Time 16 minutes

Yield 2

Number Of Ingredients 5

8 rashers of higher-welfare smoked pancetta
2 x 150 g white fish fillets such as cod, skin off, pin-boned, from sustainable sources
2 sprigs of fresh rosemary
1 x 250 g sachet of cooked lentils
200 g spinach

Steps:

    1. Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
    2. Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
    3. Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
    4. Taste, season to perfection with sea salt and pepper, and divide both between your plates.
    5. Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

Nutrition Facts : Calories 348 calories, FatContent 9.2 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 44.1 g protein, CarbohydrateContent 22.9 g carbohydrate, SugarContent 2 g sugar, SodiumContent 1.2 g salt, FiberContent 2.1 g fibre

ROASTED COD WITH PANCETTA & PEA MASH - JAMIE OLIVER RECIPES



Roasted cod with pancetta & pea mash - Jamie Oliver recipes image

This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple

Total Time 45 minutes

Yield 4

Number Of Ingredients 11

4 thick pieces of cod fillet about 120g each, from sustainable sources
8 thin slices of higher-welfare pancetta
2 lemons
500 g potatoes
300 g frozen garden peas
½ a fresh red chilli (optional)
1 small knob of butter
1 splash of milk
½ a bunch of fresh mint (15g)
60 g rocket
extra virgin olive oil

Steps:

    1. Preheat your oven to 200°C/400°F/gas 6.
    2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
    3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
    4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
    5. Deseed and finely dice the red chilli, if using.
    6. Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
    7. Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
    8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

Nutrition Facts : Calories 339 calories, FatContent 10.6 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 32.8 g protein, CarbohydrateContent 29.4 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 1.4 g salt, FiberContent 5.8 g fibre

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ROASTED COD WITH PANCETTA & PEA MASH - JAMIE OLIVER RECIPES
This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple
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Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 339 calories per serving
    1. Preheat your oven to 200°C/400°F/gas 6.
    2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
    3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
    4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
    5. Deseed and finely dice the red chilli, if using.
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    8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.
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ROASTED COD WITH PANCETTA & PEA MASH - JAMIE OLIVER RECIPES
This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple
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Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 339 calories per serving
    1. Preheat your oven to 200°C/400°F/gas 6.
    2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
    3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
    4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
    5. Deseed and finely dice the red chilli, if using.
    6. Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
    7. Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
    8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.
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