Pancetta Wrapped Cod Traybake

Over the past few weeks, for one reason or another I haven’t had that much time to cook. For instance, last week, new graduates joined my company and in order to make them feel welcome we took them to some restaurants. One night we went to a Mexican restaurant called ChimiChangas which was pretty nice. They did lovely Fajitas, however they lacked salsa.
Over the weekend, my girlfriend and I attended the Paralympics, where we watched
Goalball and Wheelchair Basketball. We bought Goalball sessions but the ticket included a day pass where you could see other events. I thoroughly enjoyed
the wheelchair basketball.

As a result, I didn’t have much opportunity to cook last week. Therefore, this week I have gone extravagant and bought lovely food to cook everyday. Yesterday (Monday) I had slow cooked steak with a truffle oil salad. The salad was lovely and the steak was tender and moist, but went a little bit cold, a little too quick. The salad may feature on FADhoppers at some point, but I doubt the steak will.

Today we made a fish traybake. I have made this meal before but I had my doubts whether it would taste nice so I didn’t take any photographs. However, it tasted lovely and I regretted the decision not to take a photo for FADhoppers instantly. This week was the perfect week to do the meal again. It tasted ace again and this time I took a photo! It may not be the best photograph in the world. Maybe next time I should use Instagram as the whole wide world is using to produce lovely photos of food. Don’t be fooled by the photo though!

This recipe has been FADhoppered from Good Food as have lot of my recipes been.

If the fish doesn’t look like Cod, its because we chose Plaice as a cheap alternative. Don’t bother. Tastes nicer with Cod so go for Cod!

Anyway enjoy.

P.S. Go Dick in UK Celeb Masterchef!!

Serves: 2
Prep Time: 10 minutes
Cooking time: 30 minutes

New potatoes
Handful of green beans
Small handful black pitted olives
1 lemon, zest and juice
Olive oil
2 cod fillets
4 slices pancetta
Small handful of tarragon sprigs, finely chopped
Sea salt and black pepper

Heat oven to 180 Deg C.
Parboil the new potatoes.
Add the beans for the final 2-3 mins.
Add into a baking dish and add the olives, lemon zest and oil.
Wrap the cod 2 rashers of pancetta.
Place on top of the potatoes.
Season well.
Cook in the oven for 10-12 mins or until cooked.
Squeeze over the lemon juice and scatter the tarragon.

Chef Tip: If you want crispier new potatoes, roast them in the baking tray for 20 minutes at 200 Deg C before adding to the rest of the ingredients.



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