Servings: 4
Total time: 20 min
INGREDIENTS
- 100 g pack olives & sundried tomatoes
- 400 g can of tomatoes, chopped
- 4 skinless cod fillets
- 8 slices thin pancetta
DIRECTIONS
- Mix the olives & sundried tomatoes with the chopped tomatoes, then season.
- Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked.
- Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp.
- Top the fish with shards of the pancetta and serve.