Seared Pancetta wrapped Cod Recipe
Ingredients
| 4 x 175 g / 6 oz thick cod fillets | ||
| 4 very thin slices of pancetta | ||
| 3 tbsp capers in vinegar | ||
| 1 tbsp of vegetable or sunflower oil | ||
| Lemon juice | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| black pepper | 1 | |
| 1 tbsp freshly chopped parsley, to garnish | ||
Directions
1. Wipe the cod fillets and wrap each one with the pancetta. Secure each fillet with a cocktail stick and reserve.
2. Drain the capers and soak in cold water for 10 minutes to remove any excess salt, then drain and reserve.
3. Heat the oil in a large frying pan and sear the wrapped pieces of cod fillet for about 3 minutes on each side, turning carefully with a fish slice so as not to break up the fish.
4. Lower the heat then continue to cook for 2-3 minutes or until the fish is cooked thoroughly.
5. Meanwhile, place the reserved capers, lemon juice and olive oil into a small saucepan. Grind over the black pepper.
6. Place the saucepan over a low heat and bring to a gentle simmer, stirring continuously for 2-3 minutes.
7. Once the fish is cooked, garnish with the parsley and serve with the warm caper dressing, freshly cooked vegetables and new potatoes.
2. Drain the capers and soak in cold water for 10 minutes to remove any excess salt, then drain and reserve.
3. Heat the oil in a large frying pan and sear the wrapped pieces of cod fillet for about 3 minutes on each side, turning carefully with a fish slice so as not to break up the fish.
4. Lower the heat then continue to cook for 2-3 minutes or until the fish is cooked thoroughly.
5. Meanwhile, place the reserved capers, lemon juice and olive oil into a small saucepan. Grind over the black pepper.
6. Place the saucepan over a low heat and bring to a gentle simmer, stirring continuously for 2-3 minutes.
7. Once the fish is cooked, garnish with the parsley and serve with the warm caper dressing, freshly cooked vegetables and new potatoes.
Chef
