Pancetta Wrapped Roasted Cod With Artichoke Pesto Recipes

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.

Steps:

• Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
• Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
• Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
• Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
• Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

Steps:

• Mix the olives & sundried tomatoes with the chopped tomatoes, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.

Steps:

• In the bowl of a food processor, place artichoke hearts, pistachios, 2 tablespoons olive oil, lemon juice, garlic, and parsley leaves. Process the ingredients until you have a spreadable paste. Season the pesto with salt and pepper to taste. Set aside. Preheat oven to 425 degrees (400 if you are using convection heat). Oil the bottom of a glass or ceramic baking dish. Butterfly each cod loin by running a sharp knife along the side of the fillet, cutting it 3/4 of the way through the piece of fish, but leaving it attached. The cut loins should open like a book. Season both sides of each fillet with salt and pepper. Turn them so the cut side faces upwards. Spread 1/4 of the pesto inside each loin and close them. If you are working with the tail ends of the fillet, just season them. Place the skin side (there won't actually be skin, but you can tell where it used to be -- it's the uglier side) up and slather the pesto on that side. Fold the fillet in half so the pesto is on the inside. Unravel the pancetta slices into long strands that look more like American bacon. Take one to two pieces of pancetta and wrap around one pesto-stuffed cod loin. Place the wrapped loins in the prepared baking dish. (Make ahead note: These bundles can sit in the fridge for several hours before cooking.) When ready to roast, drizzle each loin with olive oil and sprinkle thyme leaves over them. Roast on the middle rack in the hot oven for 12 minutes until the fish is almost cooked through. Turn on the broiler. Broil for 2 minutes to fully crisp up the pancetta. Let the fish rest out of the oven for two minutes. I tend to serve this with lemon wedges and roasted broccoli (and a crisp white wine!)

Steps:

• 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.
• 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.