Roast cod with pancetta

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.

Ingredients

Instructions

1. Drain and rinse the beans thoroughly, tip into a pan, season, then stir in 2 tbsp oil. Heat gently and keep warm.
2. 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.
3. Heat a heavy frying pan, add 1 tbsp of the remaining oil and seal the cod steaks two at a time for
   1 minute on each side. Transfer them to an ovenproof dish and roast in the oven for
   5 minutes.
4. Add the tomatoes to the dish and drizzle over the remaining olive oil. Roast for
   5 minutes 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

The Half Hour Cook