Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus recipe
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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 slices pancetta bacon, or as needed - divided ⅔ cup white wine 1 tablespoon warm water, or as needed
Nutrition Info
- 483.6 caloriescarbohydrate: 7.6 gcholesterol: 94.3 mgfat: 33.7 gfiber: 2.6 gprotein: 30.9 gsaturatedFat: 6.4 gservingSize: -sodium: 720.3 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus
Directions
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Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl, refrigerate for 15 to 30 minutes to blend flavors.
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).
Lay asparagus spears in a row onto a baking sheet and spray with cooking spray, sprinkle with sea salt.
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.
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.
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.