Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus

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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Reviews (5)

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2

sriekena

Mar. 2, 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..." See more recipe, Thanks for sharing!!!"

2

slogin

Feb. 6, 2013

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

1

princesssparkle

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 ba..." See morecon right on top. Just perfect."