Parsley

Parsley haddock pancetta recipe

Parsley haddock pancetta recipe

Parsley haddock with crispy pancetta

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Parsley haddock pancetta recipe

Recipe byCatherine Fulvio

What’s a “drizzle”? Well, in my book it’s a quick uncooked sauce, so it’s a pretty useful recipe. Fresh herbs are a must for a good “drizzle”. The drizzle here is very versatile so use a mix of herbs like dill and some fresh thyme or coriander to spoon over roasted cod or even monk fish – so fresh and healthy.
Catherine Fulvio

Ingredients

  • 4 x 120g haddock fillets, skinned and pinned
  • 100g diced pancetta
  • 4 large sprigs of dill
  • 1 lemon, sliced in 8
  • ¼ tsp paprika
  • Salt and freshly ground black pepper
  • For the lemon parsley drizzle:
  • 3 tbsp. chopped parsley
  • 60 ml rapeseed oil
  • 1 cucumber, peeled into ribbons (use a vegetable peeler to get ribbons)
  • 1 lemon, zest and juice
  • 1 tbsp. chopped dill
  • Parsley sprigs, for garnishing

Print this recipePreparation

  • Preheat the oven to 190°C/fan 170°C/gas 5. Line a roasting tray with parchment.

  • Place the haddock fillet on the tray and tuck each end in. Sprinkle a little paprika on top, salt and freshly ground black pepper on top. Place a sprig of dill on top of each fillet and then arrange 2 lemon slices on top and drizzle with oil. Transfer to the preheated oven and bake for about 12 minutes until the fish is just cooked.

  • In the meantime, heat a frying pan over a medium heat and add the diced pancetta, sauté until crispy.

  • To make the drizzle, mix together the oil, lemon juice and zest and the chopped herbs. Check the seasoning adding salt and freshly ground black pepper to taste.

  • To serve, place the cucumber ribbons on a plate, lift the fish on top, spoon over the drizzle and then spoon over the crispy pancetta. Garnish with small sprigs of parsley and serve immediately.

Tip: If you have any extra herbs leftover, don’t throw them out, chop them finely and freeze in ice cubes with a little water and you can drop them straight into casseroles or soups – making your life a little easier.

Winter Tips to add Parsley to your recipe

Make a simpler version of pesto – just parsley, walnuts, parm, and olive oil!

Flavours Moroccan potato salad – boiled new potatoes, white vinegar, red onion, olive oil and parsley.

Traditional tabbouleh salad makes parsley the star with some bulgur wheat in to bulk it out.

Mix with lemon juice and olive oil dressing to make a flavourful parsley salad.

Throw a few sprigs of parsley into your favorite green juice.

Finish off an omelette, quiche or frittata with a handful of chopped parsley.