Pancetta-Wrapped Haddock With Lemon Aioli And Roasted Asparagus Recipe

Name: Pancetta-Wrapped Haddock With Lemon Aioli And Roasted Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Aioli Sauce:; 1/2 cup mayonnaise; 1 lemon, juiced; 1 tablespoon lemon zest; 2 cloves garlic, minced; Roasted Asparagus:; 1 bunch asparagus, bottom 1 inch trimmed; cooking spray; sea salt to taste; Pancetta-Wrapped Haddock:; 4 6-ounce haddock fillets; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon cracked black pepper; 1/2 teaspoon crushed dried rosemary; 12 thin slices pancetta bacon, or as needed - divided; 2/3 cup white wine; 1 tablespoon warm water, or as needed

Servings: persons

Lemon Aioli Sauce:
1/2 cup mayonnaise
1 lemon, juiced
1 tablespoon lemon zest
2 cloves garlic, minced
Roasted Asparagus:
1 bunch asparagus, bottom 1 inch trimmed
cooking spray
sea salt to taste
Pancetta-Wrapped Haddock:
4 6-ounce haddock fillets
1 tablespoon extra-virgin olive oil
1/2 teaspoon cracked black pepper
1/2 teaspoon crushed dried rosemary
12 thin slices pancetta bacon, or as needed - divided
2/3 cup white wine
1 tablespoon warm water, or as needed

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. 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.
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.
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.

1877

kcal

Calories

152

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Lemon Aioli Sauce:, 1/2 cup mayonnaise, 1 lemon, juiced, 1 tablespoon lemon zest, and more.

Yes, Pancetta-Wrapped Haddock With Lemon Aioli And Roasted Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pancetta-Wrapped Haddock With Lemon Aioli And Roasted Asparagus

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