Friday 12 September 2008

Recipe - Oven baked Haddock wrapped with pancetta

I figure that I don't cook/eat enough fish. I need to try and change that and this was a good start.

This time I used, sustainable, haddock but you can use other white fish instead. For example pollack, cod or sea bass.

If you want to be a bit flash, use lemon infused olive oil and lemon thyme.

Ingredients (roughly enough for 1 person)
1 Courgette, halved and cut into chunks
1 Red onion, halved and cut into wedges
1 Yellow pepper, seeded and cut into pieces
Olive oil
White wine vinegar
1 Skinless haddock fillet
1 - 2 slices of Pancetta
Fresh thyme
New potatoes, boiled

Heat the oven to 200c. While the oven is warming up, prepare the vegetables. Once prepared put them in a non-stick roasting pan and drizzle over a good amount of olive oil and finish off with a glug of white wine vinegar. Season to taste.

Put the roasting pan in the oven.

In the meantime prepare the fish. Lightly season the fillet, remembering that the pancetta will add quite a bit of salty flavour to the party. Wrap the fillets with a slice or two of pancetta, trying to get the ends under the fillet.

After 15 minutes remove from the oven and toss thoroughly. Add the fish to the pan and return to the oven.

Let the fish bake for about 15 minutes or until it is opaque and flakes easily.

Serve the fish, garnished with some fresh thyme, on the roasted veg with some boiled new potatoes. Drizzle it all with some of the juices from the pan.


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// Mike