Cod with manzanilla olives and crispy pancetta

This dish is perfect for those evenings when you're looking for a healthy but vibrant supper. This glorified tray-bake packs a punch of flavor and plenty of different textures owing to the salted Canarian potatoes (papas arrugadas), juicy Spanish olives and the crispy pancetta which contrasts the soft, flaky cod beneath.

My grandma is a strong believer in these kind of recipes, they produce fantastic results with a relatively little amount of faff. Admittedly, she is somewhat cynical after participating in the clean-up of some of my more complex dishes, picking up shreds of fresh flat-leaf parsley days after the actual feast was made.


  • 50g of manzanilla olives, pitted (or any other green olives)

  • 50g of sun-dried tomatoes

  • x4 Cod Loins - weight about 560g

  • 400g can of chopped tomateos

  • 8 slices of thin pancetta (you can also use proscuttio or parma ham)

  • 750g baby new potatoes

  • 250g of fine green beans

  • salt and pepper

  • 1 tbsp smoked paprika

  • 100ml of olive oil


  1. Preheat the oven to 180c .

  2. Start by par-boiling the potatoes for ten minutes, then place on the side to cool down. Next, place the potatoes on a baking tray, drizzle them with olive oil, plenty of seasoning and the smoked paprika then roast for 30-40 mins until crispy on the outside.

  3. Meanwhile in a large, deep tray mix the chopped tomatoes with the olives and sun-dried tomatoes. Season the fish with plenty of seasoning then place the fillets neatly on top of the fish, then drizzle with olive oil. Bake for 15-20 mins until the fish is cooked, it will not longer be translucent and flake nicely when you test it with a fork.

  4. Steam your fine green beans for 4-5 minutes.

  5. With a couple of minutes to go, heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta and serve.

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