Pancetta-Wrapped Haddock With Lemon Aioli And Roast

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pancetta-Wrapped Haddock With Lemon Aioli And Roasted Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions