Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus Recipe

Recipesfull introduces to you: Pork Recipes. (Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus Recipe). An easy and simple dish that is dressy enough for company or the holidays. It never fails to please guests but keeps your deli person busy with the waxed paper! The hardest part of this dish really is just wrapping the fish, which does not require any culinary skill whatsoever. Cod, sole, or similar white fish work equally well. Use dry sherry in place of white wine if desired.

Brief

Prep 30 mins

Cook: 15 mins

Additional: 15 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus Recipe

Ingredients

½ cup mayonnaise

1 lemon

juiced

1 tablespoon lemon zest

2 cloves garlic

minced

1 bunch asparagus

bottom 1 inch trimmed

cooking spray

sea salt to taste

4 6-ounce haddock fillets

1 tablespoon extra-virgin olive oil

½ teaspoon cracked black pepper

½ teaspoon crushed dried rosemary

12 thin slicespancetta bacon

or as needed - divided

⅔ cup white wine

1 tablespoon warm water

or as needed

Hong Kong Sweet and Sour Pork

Meat and Poultry

Directions

Step 1

Combine mayonnaise lemon juice lemon zest and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors.

Step 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).

Step 3

Lay asparagus spears in a row onto a baking sheet and spray with cooking spray; sprinkle with sea salt.

Step 4

Drizzle haddock fillets with olive oil and sprinkle with black pepper and rosemary. Wrap each fillet loosely with 3 slices pancetta bacon wrapping bacon so that ends meet over skinned side of fillets. Place fillets into a 9x13-inch baking dish with bacon ends on the bottom. Pour white wine around the fillets.

Step 5

Place fish onto lower rack of preheated oven and bake for 7 minutes. Place asparagus onto upper rack of oven. 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.

Step 6

Stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce onto each of 4 serving dishes. Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.

Nutritional Information

Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus Recipe

Servings Per Recipe:4

Calories: 483.6

% Daily Value *

Protein: 30.9g 62%

Carbohydrates: 7.6g 3%

Dietary Fiber: 2.6g 11%

Sugars: 2.9g

Fat: 33.7g 52%

Saturated Fat: 6.4g 32%

Cholesterol: 94.3mg 31%

Vitamin A Iu: 997.2IU 20%

Niacin Equivalents: 12.3mg 94%

Vitamin B6: 0.6mg 40%

Vitamin C: 8.9mg 15%

Folate: 72.2mcg 18%

Calcium: 79.9mg 8%

Iron: 5.1mg 29%

Magnesium: 68.5mg 25%

Potassium: 674.6mg 19%

Sodium: 720.3mg 29%

Thiamin: 0.3mg 29%

Calories From Fat: 303.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.