A heavenly mix of taste and textures here – designed to tempt the slouching teenagers to the table as they sniffle and cough through the evening. All can be prepared in advance and thrown in the ovens whilst you enjoy a well deserved slice of peace and quiet. Omega 3’s from the fish, lots of vitamins from the roasted vegetables and a crispy, happy ending with the garlic hasselback baked potatoes. If you are pulling out the big guns for a treat, add slices of Taggelio cheese between a few slants in the hasselbacks a minute before retrieving from the oven – slam dunk!
For each person you’re catering for allow one piece of fish, two rashers of pancetta and one baked potato ….. simply swell the vegetables to suit the numbers.
This is an easy recipe to introduce them into fending for themselves. Quick, easy and cheap for any aspiring students too.
Smokey Bacon Fish with Baked Hasselbacks
3 garlic cloves, chopped into some olive or Carotino oil
1 x baked potato each
1 x sustainable fish portion per person, well seasoned – e.g. smoked haddock, cod, hake
Pancetta slices – 2 per portion
Fresh pesto – optional
Seasonal steamed vegetables
Heat the oven to Gas 6/200dg.
Take each of your potatoes and rest in a wooden spoon – cut downwards to create deep slices into the potato but not all the way down – the spoon should halt the knife going too far. Rest them all on a baking tray and brush with the garlic oil. Pop into the oven for 45 minutes, basting half way through with more oil for added crunch and flavour.
Oil an oven baking dish large enough for all the fish you’re cooking. Wrap each seasoned portion in two of the pancetta slices. Much thinner than English bacon, you will save calories and fat by using pancetta without foregoing any flavour. Lay then all snuggled up in the oven dish and pop into a hot oven (Gas 6/200dg) for approximately 20 minutes.
Steam some veg for the side and maybe employ some fresh pesto to dress the fish on the plate.
Quick, easy and tasty – a perfect midweek meal.