Pancetta Pollock Parcels • Gestational Diabetes UK


Pancetta Pollock Parcels with lemon roasted veg | Gestational Diabetes UK

Pancetta Pollock Parcels with lemon roasted veg

Pancetta Pollock Parcels served on a bed of lemon-dressed potatoes and roasted vegetables. Using sustainable white fish fillets such as pollock keeps this dish a more budget-friendly alternative to cod or haddock, however, any white, skinned and boneless fish fillets can be used.

Pancetta Pollock Parcels with lemon roasted veg
  • 4 whole pollock fillets skinless and boneless (or other white fish fillets)
  • 8 slices pancetta (or bacon)
  • 4 tsp green pesto
  • 2 tbsp olive oil
  • 2 medium lemons halved
  • 250 grams new potatoes scrubbed and halved
  • ½ small butternut squash peeled, de-seeded and cubed
  • 1 small aubergine chopped
  • 1 medium red onion chopped into wedges
  • 1 medium courgette chopped
  • 1 medium red pepper de-seeded and chopped
  • 1 medium yellow pepper de-seeded and chopped
  • 2 vines cherry tomatoes
  • 1 bulb garlic halved
  • salt and ground black pepper
  • 1 small bunch fresh rosemary
  • Preheat the oven to 180°c (fan)

  • Par-boil the scrubbed and halved new potatoes in a pan of salted water for 10 mins, until just tender

  • Prepare the butternut squash, aubergine, courgette, onion and peppers into chunky bitesize pieces, then place into a deep sided oven tray

  • Add the par-boiled potatoes and the halved garlic bulb, halved lemons, and sprigs of rosemary, then coat in a good drizzle of olive oil, season well with salt & black pepper and toss to coat, then place the vegetables in the oven to bake 30 mins

  • While the vegetables are roasting, prepare the pollock parcels by seasoning the pollock fillets with salt & pepper, then spread a tsp of green of pesto onto each fillet. Next wrap each fillet in 2 slices of pancetta so that each fillet is completely wrapped into a ‘parcel’

  • After 30 minutes, remove the tray of vegetables from the oven, toss and drizzle with more olive oil if needed. Place the pollock parcels and vines of cherry tomatoes on top of the roasted vegetables and drizzle lightly with olive oil. Place the tray back in the oven and bake for another 10-15 minutes or until the pollock is cooked through and the pancetta is crispy

  • Serve the vegetables with the pollock parcels on top, carefully squeeze the roasted lemon over each pollock parcel before eating

Calories: 355kcal | Carbohydrates: 37g | Protein: 9g | Fat: 21g | of which saturates: 5g | Fibre: 9g | of which sugars: 10g



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