Cod with olives & crispy pancetta
Serves 4
Easy
Cook: -
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
Skip to ingredients
- 100g pack olives& sundried tomatoes
- 400g can chopped tomatoes
- 4 skinless codfillets
- 8 slices thin pancetta
Nutrition: per serving
- kcal290low
- fat16g
- saturates4g
- carbs4g
- sugars4g
- fibre2g
- protein31g
- salt1.5g
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.