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Seared Pancetta - Wrapped Cod Recipe

Seared Pancetta - Wrapped Cod Recipe - 4 servings


4 x 175g thick cod fillets

4 very thin slices of pancetta

3 tablespoons capers in vinegar

1 tablespoon of vegetable or sunflower oil

2 tablespoons lemon juice

1 tablespoon olive oil

Freshly ground black pepper

1 tablespoon freshly chopped parsley, to garnish

Freshly cooked vegetables, to serve


Wipe the cod fillets and wrap each one with the pancetta. Secure each fillet with a cocktail stick and reserve. Drain the capers and soak in cold water for 10 minutes to remove any excess salt, then drain again and reserve. Heat the oil in a large frying pan and sear the wrapped pieces of cod fillet for about 3 minutes on each side, turning carefully with a fish slice so as not to break up the fish. Lower the heat and continue to cook for 2-3 minutes or until the fish is thoroughly cooked. Meanwhile, place the reserved capers, lemon juice and olive oil into a small saucepan. Grind over some black pepper. Place the saucepan over a low heat and bring to a gentle simmer, stirring continuously for 2-3 minutes. Once the fish is cooked, garnish with the parsley and serve with the warm caper dressing and freshly cooked vegetables.

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