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Cod & Pancetta
Looking for an easy way to make cod a little more special? This cod and pancetta recipe combines thick, flaky cod with crispy, savoury pancetta, tender broccoli and creamy sweet potato mash.
The pancetta adds a delicious salty, crispy finish while the sweet potato brings a gentle sweetness that works beautifully with the cod. It's a comforting, well-balanced dinner that's simple enough for a midweek meal but impressive enough for entertaining.
Serves
2 people
Prep time
15 minutes
Cooking time
25–30 minutes
Ingredients
For the cod
- 2 fresh cod loins
- 6–8 slices of thinly sliced pancetta
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- A few sprigs of fresh thyme
- ½ lemon
- Black pepper
For the sweet potato mash
- 2 large sweet potatoes
- 1 tbsp butter
- A splash of milk
- Salt and black pepper
For the broccoli
- 200g broccoli
- A little butter or olive oil
- Salt and black pepper
Method
1. Prepare the sweet potato mash
Peel the sweet potatoes and cut them into evenly sized chunks.
Place in a pan of salted water, bring to the boil and simmer for around 15–20 minutes, or until completely tender.
Drain well, then return to the pan. Add the butter and a splash of milk before mashing until smooth and creamy.
Season with salt and black pepper and keep warm.
2. Prepare the cod
While the sweet potatoes are cooking, preheat your oven to 200°C / 180°C fan / Gas Mark 6.
Pat the cod loins dry with kitchen paper and season lightly with black pepper.
Be careful with the salt, as the pancetta will add plenty of seasoning.
Wrap each cod loin with the pancetta slices, slightly overlapping them so the fish is covered.
Place the wrapped cod onto a lightly oiled baking tray, seam-side down.
3. Add the flavour
Drizzle the cod lightly with olive oil and scatter over the chopped garlic and fresh thyme.
Add a few thin slices of lemon around the fish.
4. Roast the cod
Place in the oven and roast for around 15–20 minutes, depending on the thickness of the cod.
The pancetta should be golden and crisp, while the cod should be opaque throughout and flake easily when gently pressed with a fork.
If the pancetta needs a little more colour, place the cod under a hot grill for 1–2 minutes, keeping a close eye on it.
5. Cook the broccoli
While the cod is roasting, steam or boil the broccoli until tender but still with a little bite, usually around 4–5 minutes.
Drain well and season with a little black pepper. Add a small knob of butter or drizzle of olive oil if you like.
6. Serve
Spoon the sweet potato mash onto each plate and add the broccoli alongside.
Place the crispy pancetta-wrapped cod on top and finish with a squeeze of fresh lemon.
Serve immediately.
Why Cod, Pancetta & Sweet Potato Work So Well
The combination of flavours makes this dish particularly satisfying.
Cod brings a mild, flaky texture.
Pancetta adds crispiness and savoury flavour.
Sweet potato adds a creamy texture and natural sweetness.
Broccoli brings freshness and a little bite.
A squeeze of lemon cuts through the richness and brings everything together.
AO Fishmonger's Tip
Go easy on the salt. Pancetta brings plenty of savoury flavour to the dish, so seasoning the cod with black pepper and letting the pancetta do the rest is often all you need.
For the crispiest pancetta, make sure your oven is fully preheated before the cod goes in.
Looking for Fresh Cod?
This recipe works particularly well with a thick-cut fresh cod loin, giving you a generous piece of flaky fish that stands up beautifully to roasting.
Our cod loin is prepared by our experienced fishmongers and ready to cook at home.
With next-day UK delivery, you can have fresh fish delivered straight to your door.