PANCETTA-WRAPPED HADDOCK WITH LEMON AIOLI AND ROASTED ASPARAGUS
An easy and simple dish that is dressy enough for company or the holidays. It never fails to please guests but keeps your deli person busy with the waxed paper! The hardest part of this dish really is just wrapping the fish, which does not require any culinary skill whatsoever. Cod, sole, or similar white fish work equally well. Use dry sherry in place of white wine if desired.
Provided by Karen Barris Calabro
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors.
- Move an oven rack into the middle of oven and place another rack into top third; preheat oven to 400 degrees F (200 degrees C).
- Lay asparagus spears in a row onto a baking sheet and spray with cooking spray; sprinkle with sea salt.
- Drizzle haddock fillets with olive oil and sprinkle with black pepper and rosemary. Wrap each fillet loosely with 3 slices pancetta bacon, wrapping bacon so that ends meet over skinned side of fillets. Place fillets into a 9x13-inch baking dish with bacon ends on the bottom. Pour white wine around the fillets.
- Place fish onto lower rack of preheated oven and bake for 7 minutes. Place asparagus onto upper rack of oven. Continue baking until pancetta is browned, fish is opaque and flakes easily, and asparagus are lightly browned on the tips, 7 to 8 more minutes.
- Stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce onto each of 4 serving dishes. Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 7.6 g, Cholesterol 94.3 mg, Fat 33.7 g, Fiber 2.6 g, Protein 30.9 g, SaturatedFat 6.4 g, Sodium 720.3 mg, Sugar 2.9 g
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Hannah Murphy Murphy
[email protected]I would recommend this dish to anyone who loves fish and is looking for a new recipe to try.
Sekh Samir
[email protected]Overall, I thought this dish was pretty good. It wasn't the best fish dish I've ever had, but it was definitely worth trying.
Sourov Das
[email protected]I'm allergic to nuts, so I had to omit the pine nuts from the lemon aioli. The sauce was still delicious, but I think it would have been even better with the pine nuts.
Shakil Khan
[email protected]This dish was a bit too expensive to make for a weeknight meal.
Davis Sydney
[email protected]The recipe called for 1 pound of haddock, but I only had 1/2 pound. I was able to make the dish work by using less pancetta and asparagus, but it wasn't quite as flavorful as I would have liked.
AYYE Miyah
[email protected]I found the pancetta to be a bit too salty for my taste.
Kristina Krstic
[email protected]I would have liked more instructions on how to make the lemon aioli. The recipe just said to whisk together the ingredients, but I wasn't sure how long to whisk or what consistency I was aiming for.
Uche Chinedu
[email protected]I thought the haddock was a bit overcooked, but the rest of the dish was delicious.
Faraaz Baloch
[email protected]The lemon aioli was a bit too tangy for my taste, but I still enjoyed the dish overall.
Maryhope Ngonyo
[email protected]This dish was easy to make and turned out great! I'm not the best cook, but I was able to follow the recipe and create a delicious meal.
Aisha Naka
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish. The pancetta and lemon aioli really helped to elevate the flavor of the haddock.
Siddik Ahmed
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Dorroh Kamoro
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
SA Photography
[email protected]This dish was a bit more work than I expected, but it was totally worth it! The end result was a restaurant-quality meal that I was proud to serve to my guests.
Thandeka Sikhosana
[email protected]The roasted asparagus was a great addition to the dish. It added a nice crunch and a pop of color. I think broccoli or green beans would also be great options.
sam Alix
[email protected]The lemon aioli was the star of the show! Its creamy, tangy flavor added a wonderful brightness to the dish. I'll definitely be making this sauce again to serve with other fish and seafood dishes.
Zaheer Uddin
[email protected]This pancetta-wrapped haddock dish was an absolute delight! The flavors of the pancetta, lemon aioli, and roasted asparagus complemented each other perfectly. The haddock was cooked to perfection, flaky and moist on the inside with a crispy, golden-b