Cod with olives & crispy pancetta
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 100g pack olives& sundried tomatoes
- 2tbsp olive oil
- 400g can chopped tomatoes
- 4 skinless codfillets
- 8 slices thin pancetta
Nutrition: per serving
- kcal245low
- fat10g
- saturates2g
- carbs6g
- sugars5g
- fibre2g
- protein32ghigh
- salt1.2g
Method
step 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.
