Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus Recipe - Allrecipes.com
Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus Recipe
  • READY IN 1 hr

Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  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.
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Footnotes

  • Cook's Note:
  • When buying pancetta, have deli place waxed paper between slices.
  • It is possible to keep the sauce on the side for persons to serve themselves, but you might want to increase the recipe of the aioli (people always serve themselves more than they need).
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2013

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!!!

 
Most Helpful Critical Review
Jun 26, 2013

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.

 

10 Ratings

Feb 06, 2013

Tried this out on my friends all enjoyed it, had wine with this a white crisp dry wine, and it is a keeper

 
Sep 11, 2013

Wonderful - a keeper

 
Feb 15, 2013

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.

 
Aug 08, 2014

I love this recipe. I'm not a big fan of fish but I think I could eat this everyday! The only reason I have it 4 stars instead of 5 is because I made it with bacon. I couldn't find pancetta when I was shopping. And the sauce is out of this world!!

 
Apr 03, 2013

This was absolutely delish! We loved it and will make it again soon!

 
Mar 02, 2013

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.

 

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Nutrition

  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 33.7 g
  • 52%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 720 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Chef Karen Calabro
12 Followers 2 Saved Recipes
 
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