Pancetta wrapped cod

Pancetta-Wrapped Norwegian Cod with Lemon and Garlic Mayo

Give your rating

Ingredients

Number of servings

Procedure

  1. Combine the mayonnaise with the lemon zest, juice and garlic. Cut the cod into 12 chunks and place a piece of thyme on each. Season with a little pepper and wrap around with a slice of pancetta. The pancetta will add saltiness.
  2. Heat the oil in a large frying pan until hot. Add the cod and cook for 3-4 minutes until the fish just flakes and the pancetta is crispy.
  3. Serve the cod with some rocket, a good dollop of the mayonnaise and a scattering of lemon zest.

 

 

Cook’s Tip – Make your own mayo if you can spare the time

Beat together 1 egg yolk and ½ tsp Dijon mustard.  Whisking continuously add in 250ml olive oil in a very thin stream.  The mixture will begin to thicken.  Once you’ve added around half, whisk in 2 tsp white wine vinegar to loosen it, then continue with the remaining oil.   For using in the recipe above stir the following into 4tbsp of the mayonnaise – finely grated zest of lemon, 1 crushed garlic clove and lemon juice to taste.  Season with salt and pepper.  Store, covered in the fridge for up to a week.