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Smoky Pancetta Cod

smoky pancetta cod

Pancetta is a cured, spiced, and dried pork belly, similar to bacon but with more depth of flavor. Wrapped around one of our flakey and delicate pieces of cod, it elevates this dish to another level of delicious! Pan seared, it adds a crispiness, and the salty and umami of the pork create a complex and layered flavor profile.

Smoky Pancetta Cod

Servings: 2              Cook Time: 16 minutes

Author: Jaime Oliver
smoky pancetta cod

Ingredients

  • 8 thin slices of high quality smoked pancetta
  • 2 Popsie cod loins
  • 2 sprigs of fresh rosemary
  • 1 can of cooked lentils
  • 1 bunch (8 oz.) of fresh spinach
  • 1 TB red wine vinegar
  • 1 tsp olive oil

Directions

    Method:

    1. Lay out 4 slices of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.

    2. Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.

    3. Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavor, while you quickly wilt the spinach with a splash of water alongside

    4. Taste, season to perfection with sea salt and pepper, and divide both between your plates.

    5. Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

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