Roasted Haddock with Pancetta and Artichoke Pesto
Equipment
- food processor
Ingredients
- 2 Haddock fillets
- 4 slices pancetta
- 4 sage leaves
- 2 tsp olive oil
- juice of 1 lemon
- paprika
- sea salt
- fresh ground pepper
- artichoke pesto
Instructions
- PESTO: Place artichokes, pistachios, parsley and garlic into food processor and blitz until you have a coarse paste. Squeeze in lemon juice and add olive oil while processor is running, stopping to scrape down sides as necessary. Season to taste with salt and pepper, and stir in parmesan
- Preheat oven to 400℉.
- Cut haddock along horizontally, almost all the way through so that you can open them like a book.
- Open fish and spread 1 tbsp pesto inside each of them. Close fish back together.
- Lay 2 sage leaves on top of each piece of fish and wrap each in 2 slices of pancetta, making sure that they overlap on the bottom.
- Place fish with the pancetta overlapped-side down into a baking tray. Drizzle with olive oil and sprinkle with salt, pepper, and paprika.
- Roast for 15 minutes, or until fish flakes easily with a fork.