Cod in Pancetta with Lemony Potatoes and Veg

 Healthy and tasty mid week meal

Serves 4

Heat the oven to 220c or 200c fan

Ingredients

600g new potatoes

300g spear broccoli (or green beans)

2 handfuls of kalamata olives

Zest and juice of 2 lemons

2tbsp olive oil

4 chunky cod fillets

8 slices pancetta

Method

Place potatoes in pan of water and once simmering, boil for 10 mins.

Drain, allow to cool a little then slice. 

Place olive oil in a bowl and put the potatoes in, stirring around to coat int he oil. Place in a shallow dish and into the oven for 25 mins or until beginning to crisp up.

Use the potato pan to simmer the broccoli stems for 6 mins. Drain and set to one side.

Take the cod and wrap each piece in two slices of pancetta.

When the potatoes are beginning to brown and crisp, take out of the oven and layer over the broccoli. Grate the zest of the lemon over the broccoli and tip in the olives. Season with a little salt and pepper. Stir around to coat all in the excess oil from the potatoes. 

Sit the fish on top and return to the oven for 10-12 mins until the fish is cooked.

Take the dish out of the oven and squeeze lemon juice over the dish.

Serve and enjoy!

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