Cod With Olives Crispy Pancetta Food
COD WITH OLIVES & CRISPY PANCETTA
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
Provided by Esther Clark
Categories Dinner, Supper
Time 20m
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 290 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
ROASTED COD WITH POTATOES AND OLIVES
Roasting the fish gives the quartered potatoes a chance to cook at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
- Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
- Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.
Nutrition Facts : Calories 427 g, Fat 11 g, Fiber 5 g, Protein 36 g
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