Flaky cod fish wrapped in salty, rich pancetta and roasted in the oven sounds like a pretty winning dish on many accounts. Fish is healthy. Pancetta is tasty and crispy. Clean up would be a snap. This version was pretty good but was a bit overcooked and the pancetta was not as crispy as I would've liked. I blame it on the pancetta that was a bit too thick. I guess you can have too much of a good thing. I think with some pancetta or bacon that was cut thinner, this would, indeed, be a winning dish.
I've mentioned it before, that I love to roast stuff on foil-lined sheet trays. The oven does the work here and the clean up is super easy. However, to make it really successful, you have to keep some things in mind. Whatever ingredients you put on the same roasting pan needs to be able to cook to the doneness that you want at the same rate. In this case, my pancetta was too thick to crisp up at the same rate my fish cooked. So, my fish was a bit overdone while my pancetta was not as crispy as I would've liked. Next time, I will use thinner pancetta or bacon.
The method is pretty simple. Basically, the fish gets lightly oiled and lightly seasoned. Then, wrap slices of pancetta around the filets and set in a lightly-oiled, foil-lined sheet pan. Slide the whole pan in a hot oven and several minutes later you should have a tasty dinner! I would take advantage of the hot oven and throw some potatoes or other vegetables in to roast as well.
Ingredients: 1.5 lbs of cod, 6 oz pancetta, lemon zest, extra virgin olive oil, salt & pepper
- Preheat oven to 425°.
- Lightly oil the cod filets with olive oil.
- Lightly season the filets with salt & pepper. Go easy on the salt as the pancetta will be salty.
- Season the filets with the lemon zest as well.
- Carefully wrap the slices around the cod. You may want to do this directly on the sheet pan so you don't have to pick up the filets and transfer them with the pancetta on them.
- Roast in the oven for 15-20 minutes until the fish is cooked through and the pancetta is crispy.