Recipe by Chef Karen Calabro
"An easy and simple dish that is dressy enough for company or the holidays. It never fails to please guests but keeps your deli person busy with the waxed paper! The hardest part of this dish really is just wrapping the fish, which does not require any culinary skill whatsoever. Cod, sole, or similar white fish work equally well. Use dry sherry in place of white wine if desired."
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Lemon Aioli Sauce:
asparagus, bottom 1 inch trimmed
sea salt to taste
6-ounce haddock fillets
extra-virgin olive oil
cracked black pepper
crushed dried rosemary
12 thin slices
pancetta bacon, or as needed - divided
warm water, or as needed
I too made a couple simple substitutions (cod and bacon instead of haddock and pancetta) because of what I had on hand. Everyone wanted more! My boyfriend said it was almost like eating crab. Great recipe, Thanks for sharing!!!
I wasn't a huge fan of this. I'm glad I tested it out on myself before preparing it for my husband. It wasn't bad, it just seemed bland to me.
Tried this out on my friends all enjoyed it, had wine with this a white crisp dry wine, and it is a keeper
Wonderful - a keeper
The lemon aioli was sooooo good!! This is definitely a keeper in my house! I used sole instead of haddock and bacon in place of panchetta and since my sole fillets were really thin, I just laid the bacon right on top. Just perfect.
This was absolutely delish! We loved it and will make it again soon!
Absolutely fantastic dish, and it was so quick and easy to put together! I invited guests over to try this recipe, and it was a definite hit. They all loved it, and couldn't stop raving about how well the combination of flavors worked with each other. Definitely something I'll make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 303
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