Recipe by Jamie Oliver.
zest of 1 lemon
4 x 200g white fish fillets, preferably
organic, skin off
freshly ground black pepper
16 rashers thinly sliced pancetta or
1 jar green pesto, to serve
1kg floury potatoes, such as King
sea salt and freshly ground black
1 tbsp extra virgin olive oil
2 tbsp green pesto
Preheat oven to 400ºF.
Peel your potatoes and cut any large ones in half so they’re all a fairly even size. Add to a pan of boiling salted water and cook over a high heat for 10 to 15 minutes, or until tender and cooked through.
Drain the potatoes in a colander and leave to steam dry. Return the pan to a low heat and add the milk. Warm through for a few minutes, then tip the potatoes back into the pan with the extra virgin olive oil, green pesto and a pinch of salt and pepper. Mash everything together until smooth and combined.
Scatter the lemon zest over the fish fillets with a good pinch of black pepper and gently rub this into both sides of the fish. Lay 4 rashers of pancetta or bacon, slightly overlapping, in front of you then lay a fish fillet across them. Wrap the rashers around the fillet, then repeat with the remaining slices of pancetta and pieces of fish.
Lightly heat a large ovenproof frying pan and add a splash of olive oil. Lay your wrapped fish in the pan and fry for a minute — turning halfway — to crisp up the bacon. Place half of the lemon fruit at the side of the pan to add flavour, then pop in the oven for 10 to 12 minutes, depending on the thickness of the fish, or until the bacon is crisp and golden.
Remove the fish from the oven. Individually plate and dollop the fillets with pesto then serve with mashed potatoes, a light green salad and a lovely glass of white wine.