Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus

Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h
Chef Karen Calabro
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

Share It

Reviews (7)

Rate This Recipe
sriekena
3

sriekena

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!!!

slogin
2

slogin

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

Shelley
1

Shelley

Wonderful - a keeper

More Reviews

Similar Recipes

Mushroom, Cheese, and Haddock Bake
(19)

Mushroom, Cheese, and Haddock Bake

Tilapia Asparagus Bundles With White Wine Sauce
(15)

Tilapia Asparagus Bundles With White Wine Sauce

Salmon With  Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta
(12)

Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta

Roasted Asparagus Prosciutto and Egg
(9)

Roasted Asparagus Prosciutto and Egg

Lemon Thyme Swordfish with Asparagus
(4)

Lemon Thyme Swordfish with Asparagus

Salmon and Asparagus in a Bag
(5)

Salmon and Asparagus in a Bag

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 484 cal
  • 24%
  • Fat
  • 33.7 g
  • 52%
  • Carbs
  • 7.6 g
  • 2%
  • Protein
  • 30.9 g
  • 62%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Asparagus Prosciutto and Egg

>

next recipe:

Roasted Asparagus Salad with Feta Cheese