Cod with olives and crispy pancetta

• olive pack↗100g g

  and sun‑dried tomatoes

• olive oil↗2tbsp tbsp
• canned chopped tomatoes400g g
• skinless cod4

  fillet

• thin slices of pancetta8

Step-by-step instructions

1. 1

   Mix the olives and sun‑dried tomatoes with the chopped tomatoes, then season. Pour the sauce into a baking dish, place the fish on top and drizzle with 2 tbsp olive oil. Bake at 200°C/180°C fan/gas 6 for 15‑20 minutes or until the fish is done. Heat a medium skillet until hot, add the pancetta and fry on both sides for 1 minute until crispy. Sprinkle the fish with the pancetta pieces.