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Ingredients
Method
- 50g olives
- 50g sundried tomatoes
- 400g tin of chopped tomatoes
- 4 cod (or other firm white fish) fillets
- 8 thin slices of pancetta
- Mix together the chopped tomatoes, sundried tomatoes, and olives, and season liberally. Tip the lot into a casserole dish and top with the dish, then drizzle with a glug of olive oil. Bake at 200C for 15-20 mins, or until the fish is just cooked and flaky.
- Heat up a frying pan, and cook the pancetta on both sides for a minute, or until crisp. Shatter the pancetta, and top the fish with its shards. Serve with crusty bread - magic!
20 mins
4 serving
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