Italian Cod Traybake {with Pancetta}
This oven baked Italian Cod traybake recipe is an easy and complete meal that's packed with Italian flavours. Crispy pancetta bacon wraps the fish and tomatoes add a juicy sauce. All in one pan!
Servings: 4
Ingredients
- 2 tbsp Olive oil
- 750 g New potatoes Cut into chunks
- 2 Red onions Peeled and cut into quarters
- 2 Red peppers Deseeded and cut into chunky wedges
- 8 Garlic cloves Whole, unpeeled
- 400 g Cherry tomatoes
- 2 tbsp Italian herb seasoning
- Salt and freshly ground black pepper
- 500 g Cod loin fillets Boneless and skinless
- 95 g Pancetta Or 8 slices
- 150 g Black olives Pitted and drained
To garnish
- A handful of basil leaves
Instructions
- Pre heat the oven to 200C/400F.
- Put the potatoes and 1 tbsp of the oil onto a baking sheet. Cover the potatoes with the oil and bake for 15 minutes.
- Add the onions, peppers, garlic cloves with the herbs and salt and pepper and the extra 1tbsp of oil. Mix thoroughly and return to the oven for 15 minutes.
- Meanwhile, wrap the cod loin fillets in the pancetta.
- Remove the tray from the oven, add the tomatoes, olives and cod fillets wrapped in pancetta for another 15 minutes or so until cooked through (be careful not to overcook!)
- When cooked, sprinkle with fresh basil and serve.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Potatoes: New potatoes work well for ease in this recipe as you can leave the skins on and just quarter them. Regular potatoes cut into small chunks are fine too. Obviously the cooking time will depend on the size of the potato chunks. New potatoes do tend to keep their shape better.
Tomatoes: I used cherry tomatoes on the vine, just because they look so pretty. Halved regular tomatoes would be fine too.
Peppers: The sweetness of red, orange or yellow peppers work best in this recipe. The type of peppers used here are bell peppers
Onions: You can use red onions or brown/white onions for this.
Garlic: There are whole cloves of garlic in this dish. As they roast in their skins they become soft and delicious. Don’t try and crush the garlic and mix in before cooking as the little pieces will burn. When serving this to children, I just remove the roasted garlic from the skins and squish into the saucy juice.
Italian herb seasoning: A good quality dried herb mix here is fine, or dried oregano if you have that.
Nutrition
Calories: 481kcal | Carbohydrates: 38g | Protein: 31g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 832mg | Potassium: 1553mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2550IU | Vitamin C: 130.6mg | Calcium: 93mg | Iron: 2.9mg