Roast Coley with Pancetta on Puff Pastry, October 12th 2012

Roast Coley with Pancetta on Puff Pastry

Ingredients

  • 1 x 500g pack puff pastry
  • 400g Coley cut into 4 pieces
  • 1 orange juiced & rind plus 4 slices of orange
  • 8 pancetta or bacon
  • 40g watercress stalks removed
  • Beaten egg to glaze
  • Salt & black pepper

 

Method

  • Preheat oven to 220ºC ( 200ºC fan assisted) 425ºF/Gas M7
  • Place fish in a shallow dish with orange juice and rind and allow to marinade for 30 minutes prior to baking.
  • Divide the pastry block into 4 equal pieces and roll each one into a rectangle approx. 17.5 x20cm ( 7 x4”), lay on a lined baking sheet.
  • Wrap each fish piece in two slices of pancetta, place some watercress down centre of each of the four pastry pieces ( save any left over for garnish), then top with a piece of pancetta wrapped fish. Make sure that you leave a border all round fish and brush this with beaten egg.
  • Bake in preheated oven for 15 -18 minutes until pastry is risen and golden and the fish is cooked. Serve with remaining watercress leaves as garnish.
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