Cod with olives & crispy pancetta
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Cod with olives & crispy pancetta

By Esther Clark

Contains pork – recipe is for non-Muslims only

With just a can of chopped tomatoes, a fillet of cod and some final flourishes, you can whip up this simple fish supper in a matter of minutes

  • Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 290
  • fat 16g
  • saturates 4g
  • carbs 4g
  • sugars 4g
  • fibre 2g
  • protein 31g
  • salt 1.5g

Ingredients

  • 100g pack olives & sundried tomatoes
  • 400g can chopped tomatoes
  • 4 skinless cod fillets
  • 8 slices thin pancetta

Method

  1. Mix the olives & sundried tomatoes with the chopped tomatoes, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.

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