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Cod with olives & crispy pancetta

Contains pork – recipe is for non-Muslims only

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

  • Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 290
  • Carbohydrates 4
  • Saturated Fat 4
  • Sugar 4
  • Protein 31
  • Fat 16
  • Fibre 2
  • Salt 1.5

Nutrition per serving

  • Calories 290
  • Carbohydrates 4
  • Saturated Fat 4
  • Sugar 4
  • Protein 31
  • Fat 16
  • Fibre 2
  • Salt 1.5

Ingredients

  • 100g pack olives & sundried tomatoes
  • 400g can chopped tomatoes
  • 4 skinless cod fillets
  • 8 slices thin pancetta

Method

  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.

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