Pancetta-wrapped fish with lemony potatoes

• new potato↗300g g
• green bean↗100g g
• black kalamata olives↗
• lemon

  zest and juice 1

• olive oil↗2 tbsp tbsp
• pollock↗2

  fillets or another sustainable white fish

• pancetta↗4

  or thinly sliced smoked streaky bacon

• tarragon

  sprigs, leaves picked

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Place the potatoes in a pan of water and boil for 10-12 mins until tender. Add the beans for the final 2-3 mins. Drain well and slice the potatoes in half. Tip into a roomy baking dish and toss with the olives, lemon zest and oil. Season well.

2. 2

   Season the fish and wrap with the pancetta or bacon. Place on top of the potatoes. Bake for 10-12 mins until cooked through, then add a squeeze of lemon juice and scatter with tarragon before serving.