Pancetta Fish Bundle

This recipe is quick and easy and perfect mid-week. It has flavour galore and is also highly nutritious. This pregnancy meal is rich in protein, iron and magnesium.

| Serves 2 |

Ingredients

8 rashers of smoked pancetta

2 x 140 g white fish fillets, such as cod, skin off, pin-boned

2 sprigs of fresh rosemary

240 g cooked lentils

1 tbsp apple cider vinegar

200 g spinach

Method

Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap the pancetta around the piece of fish. Repeat.

Place the fish parcels in a large frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary during the last 2 minutes.

Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of apple cider vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour while you quickly wilt the spinach with a splash of water alongside.

Taste, season to perfection with sea salt and pepper, and divide both between your plates. Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

*This recipe is from the book 5 Ingredients by Jamie Oliver