- 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.
- 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.
- 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.