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    Cod and pancetta parcels

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    Cod and pancetta parcels

    Ready in 30 minutes

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 2


    • 300g piece chunky, fresh Icelandic cod loin, cut in half across the width
    • 1 tbs Waitrose Sugo Ai Carciofi Delicate Artichoke Sauce
    • 2 slices Waitrose Pancetta
    • 2 large, fresh sage leaves
    • 1 tsp olive oil
    • Juice of ½ lemon


    1. Preheat the oven to 200°C, gas mark 6. Cut along the length of the cod to make a pocket and fill with the artichoke sauce. Wrap a pancetta slice around each piece so the ends are underneath. Season and add a sage leaf on top or just tucked under the edge of the pancetta
    2. Place the parcels onto a non-stick baking tray and drizzle them with olive oil. Bake for 15 minutes, or until the fish is opaque and flakes easily. When cooked, sprinkle with lemon juice.
    3. Transfer the parcels to warm serving plates and serve with baby new potatoes and green vegetables such as mange tout

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    Cook's tips

    This recipe also works well with other white fish. Use up the remaining pancetta slices in a risotto

    Drinks recommendation

    A delicate and floral white will cut through the pancetta, while not overshadowing
    the cod and artichoke: Sant’Elisa Friulano 2008 Grave del Friuli, Italy.


    Average user rating

    4 stars