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Pancetta-Wrapped Fish with Lemony Potatoes

Zingy, fresh, salty, savoury — oh so good, and good for you! This delightful dish is satisfying from first bite to final mouthful, and comes together so easily it almost feels like cheating to take credit for this satisfaction. But take it we will, again and again, trying out best not to smirk with self-satisfaction at having stumbled upon this wonderful recipe.

Pancetta-Wrapped Fish with Lemony Potatoes

11 oz. small new potatoes
4 oz. green beans
small handful Kalamata olives
zest and juice of 1 lemon
2 tbs. olive oil
2 chunky cod fillets
4 slices pancetta or thinly sliced smoked bacon
few tarragon sprigs, leaves picked

Heat the oven to 400°F. Place the potatoes in a pan of water and boil for 10-12 minutes until tender. Add the beans for the final 2-3 minutes of cooking time. 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 with salt and freshly ground black pepper.

Season the fish and wrap with the pancetta. Place on top of the potato mixture. Bake for 10-12 minutes until cooked through, then add a squeeze of lemon juice and scatter with the tarragon leaves before serving. Serves 2, but is easily doubled.

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