Cod Loin wrapped with Pancetta


1 x 170-230g Cod loin (skinless and boneless)
3 rashers of pancetta
2 King Edward potatoes
1 tbsp goats cheese
1 tsp chives (chopped)
¼ courgette
¼ aubergine
¼ red pepper
¼ yellow pepper
¼ green pepper
¼ red onion
1 garlic clove
1 tsp basil pesto
olive oil
sea salt and black pepper


1. Roughly chop the courgette, aubergine, red onions and peppers and place onto a greased baking tray. Add a chopped clove of garlic and cook for 10 minutes in a hot oven.

2. Wrap the Cod loin with the pancetta then place in a hot non stick frying pan to give the outside some colour. Then place on the baking tray and cook for 10 minutes in a hot oven.

3. Boil the potatoes and then mash, adding the goats cheese, chives and seasoning.

4. To make the pesto dressing, simply place the pesto into a hand blender, add olive oil and season with black pepper.

5. To serve, place the mash in the centre of a large plate with the Cod loin on top, drizzle some of the pesto oil on top and finish with a spoonful of roasted vegetables.