Cod with olives & crispy pancetta Esther Clark

Cod with olives & crispy pancetta Esther Clark

  • 100g pack olives & sundried tomatoes
  • 400g can chopped tomatoes
  • 4 skinless cod fillets



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 8 slices thin pancetta



    Pancetta is Italian cured pork belly – the equivalent of streaky bacon. It has a deep, strong,…

  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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