Oven-baked fish & chips
Give this classic combination a healthy makeover by oven cooking the ingredients instead of frying
Pancetta-wrapped fish with lemony potatoes
Serves 2
Easy
Prep:
Cook: -
Wrap up sustainable white fish in crispy bacon and serve as an all-in-one tray bake with potatoes
Skip to ingredients
- 300g new potato
- 100g green bean
- small handful black kalamata olives
- zest and juice 1 lemon
- 2 tbsp olive oil
- 2 chunky pollockfillets or another sustainable white fish
- 4 slices pancetta or thinly sliced smoked streaky bacon
- few tarragonsprigs, leaves picked
Nutrition: per serving
- kcal521
- fat25g
- saturates6g
- carbs26g
- sugars3g
- fibre5g
- protein46g
- salt1.6g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Place the potatoes in a pan of water and boil for 10-12 mins until tender. Add the beans for the final 2-3 mins. Drain well and slice the potatoes in half. Tip into a roomy baking dish and toss with the olives, lemon zest and oil. Season well.
step 2
Season the fish and wrap with the pancetta or bacon. Place on top of the potatoes. Bake for 10-12 mins until cooked through, then add a squeeze of lemon juice and scatter with tarragon before serving.
