SMOKY PEPPER RECIPES

Name: Smoky pancetta cod
Total time: 16 min
Yield: 2
Ingredients: 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

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

Ingredients

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

SMOKY CHORIZO SALMON | SALMON RECIPES | JAMIE OLIVER RECIPES

Smoky chorizo salmon | Salmon recipes | Jamie Oliver recipes image

Total Time 11 minutes

Yield 2

Number Of Ingredients 5

Ingredients

2 x 150 g salmon fillets skin on, scaled, pin-boned, from sustainable sources
300 g ripe mixed-colour cherry tomatoes
4 sprigs of fresh basil
8 black olives (stone in)
30 g higher-welfare chorizo

Steps:

1. Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
2. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
3. Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
4. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
5. Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
6. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.

Nutrition Facts : Calories 363 calories, FatContent 22.8 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 34.3 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 4.9 g sugar, SodiumContent 1.2 g salt, FiberContent 1.5 g fibre

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