Smoky Pancetta Cod

Recipe introduction by Managing Producer Sally Swift as originally included in our Weeknight Kitchen newsletter:

We’re always on the lookout for ways to get more seafood into our midweek routine, and this week’s recipe for Smoky Pancetta Cod from the book 5 Ingredients by Jamie Oliver is a winner. A filet of firm white fish (we tested with haddock) is wrapped with a slice or two of smoky, salty pancetta, then sautéed with a teeny bit of olive oil and finished with a branch of rosemary. It could not be simpler. Jamie serves his pancetta fish bundle with a side of lentils and sautéed spinach, but it’s just as delicious nestled up to a green salad tossed with a mustardy vinaigrette.

Ingredients

• 8 rashers of smoked pancetta

• 2 x 5-oz white fish fillets, such as cod, skin off, pin-boned

• 2 sprigs of fresh rosemary

• 8 oz cooked lentils

• 7 oz spinach

5 Ingredients by Jamie Oliver

Directions

Lay out 4 rashers 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.