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:

• 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:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
• Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

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!)