Pancetta Wrapped Roasted Cod With Artichoke Pesto Recipes

ITALIAN COD TRAYBAKE {WITH PANCETTA}

Steps:

• Pre heat the oven to 200C.
• Put the potatoes and 1 tbsp of the oil onto a baking sheet. Cover the potatoes with the oil and bake for 15 minutes.
• Add the onions, peppers, garlic cloves with the herbs and salt and pepper and the extra 1tbsp of oil. Mix thoroughly and return to the oven for 15 minutes.
• Meanwhile, wrap the cod loin fillets in the pancetta.
• Remove the tray from the oven, add the tomatoes, olives and cod fillets wrapped in pancetta.
• When cooked, sprinkle with fresh basil and serve.

ROAST COD WITH ARTICHOKES

Steps:

• Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
• Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
• Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.