White Fish with Pancetta Wrapping
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 ½ cups Hokkaido pumpkin (sliced)
- 4 scallions (cut into 3 cm long pieces)
- 3 cups Chanterelle (halved if necessary)
- 1 ¼ cups White bean (tinned, washed and drained)
- 1.333 cups cherry Tomatoes
- 1 Beet (peeled and grated)
- 1.333 cups Bacon (raw, smoked, diced)
- 4 Tbsps olive oil
- 4 thyme
- 2 Cod (approx. 350 g each)
- ⅔ cup Parma ham (sliced)
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Place all the vegetables and the bacon in a roasting tin, season with salt and ground black pepper and drizzle with olive oil. Stir in half the thyme and roast for approx. 15 minutes. Stir well.
3.
Season the fish with salt and ground black pepper and cover one fillet with the remaining thyme. Place the second fillet on top and wrap the two fillets in the Parma ham. Tie with kitchen twine and place on top of the vegetables. Roast together for around 20 minutes. If necessary add a little water. Season with salt and ground black pepper and serve.
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