This is a special occasion recipe if you are cooking for a crowd, be it on Christmas, thanksgiving, Easter or Halloween. Cod fillets are wrapped with pancetta (Italian dry cured meat) and seared until cooked thoroughly. Serve with warm caper dressing, freshly cooked vegetables and new potatoes.
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Ingredients :
Serves 4
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4 x 175g/6oz thick cod fillets
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4 very thin slices of pancetta
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3 tbsp capers in vinegar
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1 tbsp of vegetable or sunflower oil
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2 tbsp lemon juice
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1 tbsp olive oil
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freshly ground black pepper
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1 tbsp freshly chopped parsley, to
garnish
To serve :
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freshly cooked vegetable
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new potatoes
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Method :
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Wipe the cod fillets and wrap each one
with the pancetta. Secure each fillet with a cocktail stick and
reserve.
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Drain the capers and soak in cold water
for 10 minutes to remove any excess salt, then drain and reserve.
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Heat the oil in a large frying pan and
sear the wrapped pieces of cod fillet for about 3 minutes on each side,
turning carefully with a fish slice so as not to break up the fish.
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Lower the heat then continue to cook for
2-3 minutes or until the fish is cooked thoroughly.
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Meanwhile, place the reserved capers,
lemon juice and olive oil into a small saucepan. Grind over the black
pepper.
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Place the saucepan over a low heat and
bring to a gentle simmer, stirring continuously for 2-3 minutes.
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Once the fish is cooked, garnish with the
parsley and serve with the warm caper dressing, freshly cooked
vegetables and new potatoes.
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