Pancetta Wrapped Cod
By Arthur Potts DawsonWrapping the cod in pancetta before cooking really brings the best out of this delicate white fish – exclusive recipe for Ocado by Arthur Potts DawsonTime and servings
Ingredients
9 total- 1 whole of lemon
- 1 tsp of salted capers
- 1 pack of spinach, torn in to 5cm long pieces
- 1 sprinkle of cooking salt, for seasoning during cooking
- 2 tsp of blended olive oil
- 1 drizzle of extra virgin olive oil
- 1 portion of prime skinless cod fillets
- 4 slices of pancetta
- 1 sprinkle of black ground pepper, for seasoning during cooking
Method
3 stepsStep 1
Wrap the cod fillet in the pancetta, make sure that it is completely covered. Rub the pancetta in oil and then pan fry until golden brown, approximately 5 minutes, then put into a hot oven for a further 5 minutes.
Step 2
Meanwhile, thoroughly wash the spinach and tear the stalks into small pieces, approximately 5 cms long. Take the washed spinach wet from the bowl it's been rinsed in and put straight into a frying pan. Heat for about 30 seconds and then add a drizzle of oil. Continue cooking until it wilts and turns dark green then add the capers and seasoning and cook until most of the moisture has disappeared.
Step 3
Place the spinach onto a plate, top with the pancetta covered cod and then drizzle with extra virgin olive oil. Finish with a generous slice of lemon.