Pancetta-wrapped fish with lemony potatoes
If you have roughly 25 minutes to spend in the kitchen, Pancetta-wrapped fish with lemony potatoes might be a spectacular gluten free, dairy free, and fodmap friendly recipe to try. One serving contains 464 calories, 11g of protein, and 33g of fat. This recipe serves 2. For $2.58 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of tarragon, new potatoes, green beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 228 people have tried and liked this recipe. It is brought to you by BBC Good Food. With a spoonacular score of 66%, this dish is solid. If you like this recipe, take a look at these similar recipes: Grill-Roasted Whole Fish Stuffed with Fresh Herbs and Wrapped in Pancetta, Lemony Purple Asparagus Pancetta Pasta, and Pancetta-Wrapped Mushrooms.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
4 slices pancetta or thinly sliced smoked streaky bacon
2 chunky pollack fillets or another sustainable white fish
100g green beans
small handful black kalamata olives
zest and juice 1 lemon
300g new potatoes
2 tbsp olive oil
few tarragon sprigs, leaves picked
Equipment:
oven
frying pan
baking pan
Cooking instruction summary:
Heat oven to 200C/180C fan/gas 6.Place the potatoes in a pan of water andboil for 10-12 mins until tender. Add thebeans for the final 2-3 mins. Drain welland slice the potatoes in half. Tip intoa roomy baking dish and toss with theolives, lemon zest and oil. Season well.Season the fish and wrap with thepancetta or bacon. Place on top ofthe potatoes. Bake for 10-12 mins untilcooked through, then add a squeezeof lemon juice and scatter withtarragon before serving.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Place the potatoes in a pan of water andboil for 10-12 mins until tender.
3. Add thebeans for the final 2-3 mins.
4. Drain welland slice the potatoes in half. Tip intoa roomy baking dish and toss with theolives, lemon zest and oil. Season well.Season the fish and wrap with thepancetta or bacon.
5. Place on top ofthe potatoes.
6. Bake for 10-12 mins untilcooked through, then add a squeezeof lemon juice and scatter withtarragon before serving.
Nutrition Information:
covered percent of daily need
