Pancetta-wrapped Cod with Orange Mashed Potatoes

Rinse cod fillets, pat dry and cut lengthwise. Rinse the rosemary, shake dry, pluck the needles and chop finely. Season the cod fillets on both sides with rosemary, sea salt and pepper.

Spread pancetta slices in slightly overlapping manner. Lay fish fillet halves across so that the wide and narrow ends are aligned. Roll fish fillets tightly.

For the potato-orange puree, peel the potatoes, cut in half and boil in salted water. Peel the oranges with a sharp knife carefully, removing the white skin. Cut out orange segment from the separating membranes and collect the orange juice. Squeeze out the juice from the orange membranes.

Peel garlic and crush with a knife. Cook cod rolls with the garlic in the olive oil over medium heat until crispy, about 7 minutes. Drain cooked potatoes, let moisture evaporate and press through a potato ricer. Mix potatoes with orange juice and butter to a fine puree. Add a little olive oil. Season the puree with sea salt and pepper.