Ingredients
- 200 g pancetta, cut into ½ cm cubes
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 medium potatoes, cooked whole in then skins, then cooled, sliced
- 4 briquettes frozen spinach, defrosted
- 500 g Cornish hake
- 2 tbsp plain flour
- 1 pinch ground pepper
- 2 tbsp vegetable oil
Instructions
- Heat a medium-sized pan and add the pancetta and oil and cook for a few minutes.
- Add the onions and cook for a further 2-3 minutes.
- Meanwhile, heat some oil and dust the hake with a little ground pepper and flour.
- Gently cook skin side up for 3-4 minutes depending on the thickness of the fillet.
- Back to the pancetta add a few slices of the potatoes and warm through on both sides, then add the spinach, then cover with foil and just warm through.
- Turn the hake over and cook for a few minutes depending on the thickness of the fish.
- Serve in deep bowls with the hake on top of the potatoes.
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Nutrition Facts
Cornish Hake with Pancetta Potatoes and Spinach
Amount per Serving
Calories
808
% Daily Value*
Fat
40
g
62
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
17
g
Cholesterol
66
mg
22
%
Sodium
864
mg
38
%
Potassium
2103
mg
60
%
Carbohydrates
50
g
17
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
61
g
122
%
Vitamin A
277
IU
6
%
Vitamin C
46
mg
56
%
Calcium
150
mg
15
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
