Stranger Foods

Roast cod with pancetta

Serves 4 | Prep 0 mins | Cook 14 mins

Thick cod steaks in pancetta and roasted make a superb supper dish when served on a bed of butter beans, with sweet and juicy cherry tomatoes on the side.

Source: The Half Hour Cook

Ingredients

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Imperial

x0.5

200 g canned butter beans
6 tbsp fruity olive oil
8 thin slices of pancetta
4 thick cod steaks, skinned
12 cherry tomatoes
salt and ground black pepper
parsley sprigs, to serve

Instructions

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°F

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Drain and rinse the beans thoroughly, tip into a pan, season, then stir in 2 tbsp oil. Heat gently and keep warm.
Preheat the oven to 200°C. Wrap two slices of pancetta around the edge of each cod steak, trying it on with kitchen string or securing it with a wooden cocktail stick. Insert a sage leaf between each slide of the pancetta and the cod. Season the fish with salt and pepper.
Heat a heavy frying pan, add 1 tbsp of the remaining oil and seal the cod steaks two at a time for on each side. Transfer them to an ovenproof dish and roast in the oven for .
Add the tomatoes to the dish and drizzle over the remaining olive oil. Roast for more, until the cod steaks are cooked but still juicy. Serve them on a bed of butter beans with the roasted tomatoes. Garnish with parsley.

Nutrition

Per Serving	% Daily Value
Calories 386 kcal	19.3%
Total Fat 19 g	24.4%
Saturated Fat 2.9 g	14.5%
Carbohydrates 9.9 g	3.6%
Dietary Fibre 3.4 g	12.1%
Sugars 2.8 g	5.6%
Protein 44.2 g	88.4%
Sodium 0.58 g	25.2%

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