Pancetta-Wrapped Haddock With Lemon Aioli And Roasted Asparagus
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Mayonnaise1 tbsp
Lemon Zest2 cloves
Garlic (minced)1 tbsp
Extra-Virgin Olive Oil1 tsp
Cracked Black Pepper1 tsp
Dried Rosemary (crushed)2 cup
White Wine1 tbsp
Water (warm, or as needed)Directions:
1
Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors
2
Move an oven rack into the middle of oven and place another rack into top third; preheat oven to 400 degrees F (200 degrees C)
3
Lay asparagus spears in a row onto a baking sheet and spray with cooking spray; sprinkle with sea salt
4
Drizzle haddock fillets with olive oil and sprinkle with black pepper and rosemary
5
Wrap each fillet loosely with 3 slices pancetta bacon, wrapping bacon so that ends meet over skinned side of fillets
6
Place fillets into a 9x13-inch baking dish with bacon ends on the bottom
7
Pour white wine around the fillets
8
Place fish onto lower rack of preheated oven and bake for 7 minutes
9
Place asparagus onto upper rack of oven
10
Continue baking until pancetta is browned, fish is opaque and flakes easily, and asparagus are lightly browned on the tips, 7 to 8 more minutes
11
Stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce onto each of 4 serving dishes
12
Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet