Smoky Pancetta Cod
Rated 5.0 stars by 1 users
Servings
2
Cook Time
16 minutes
Calories
348
Chef Jaime Oliver is known for his healthy and accessible recipes so we are sharing one of our favorites for American Heart Health Month. You'll have dinner on the table in less than 20 minutes!
Author:Recipe courtesy of Jaime Oliver
Ingredients
8 thin slices of high quality smoked pancetta
-
- 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:
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.
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.
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
Taste, season to perfection with sea salt and pepper, and divide both between your plates.
Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.
