This is what I’m cooking tonight and it is rather special and very tasty. Why not give it a try?
Pancetta-Wrapped Cod with Saffron and White Wine Cream Sauce
Serves: 2 | Prep Time: 20 minutes | Cook Time: 40 minutes
Ingredients
For the Cod and Sauce:
2 cod loin fillets
4 slices of pancetta (or enough to wrap the cod fully)
1 tbsp olive oil
Salt and pepper, to taste
1/4 cup white wine
A pinch of saffron threads
1/3 cup heavy cream
For the Vegetables:
2 carrots, peeled and sliced into thin rounds
1 cup broccoli florets
1/2 cup fresh or frozen peas
Salt, to taste
For the Hasselback Potatoes:
4 medium-sized potatoes, cleaned
2 tbsp melted butter
1 tbsp olive oil
Salt and pepper, to taste
Fresh thyme or rosemary sprigs, for garnish (optional)
Instructions
1. Prepare the Hasselback Potatoes
Preheat your oven to 200°C (400°F).
Slice each potato thinly, about two-thirds of the way down, without cutting through to the base. You want thin slices that hold together at the bottom.
Place the potatoes on a baking tray. Brush with melted butter and olive oil, season with salt and pepper, and, if desired, tuck fresh thyme or rosemary between a few of the slices.
Bake for 50-60 minutes, basting occasionally with the butter, until the potatoes are golden and crispy on the edges.
2. Wrap and Sear the Cod
Season the cod lightly with pepper (no need for extra salt since pancetta is salty).
Wrap each cod loin with pancetta slices, overlapping them slightly to cover the fish. Tuck the ends under the cod, or secure with toothpicks if necessary.
Heat a bit of olive oil in a skillet over medium-high heat. Sear the pancetta-wrapped cod for 2-3 minutes per side until the pancetta is golden and starting to crisp.
Transfer the cod to a baking sheet and place it in the oven with the potatoes for about 8-10 minutes, or until the cod is opaque and flakes easily.
3. Make the Saffron White Wine Cream Sauce
In the skillet where you cooked the cod, add the white wine and saffron, scraping up any browned bits for extra flavour.
Allow the wine to simmer for 1-2 minutes until reduced slightly, then add the heavy cream.
Stir and let the sauce thicken for 3-4 minutes, adjusting the seasoning as needed with salt and pepper.
4. Cook the Vegetables
Steam the carrots and broccoli for 4-5 minutes until tender-crisp, adding the peas in the last minute.
Season with a sprinkle of salt before plating.
5. Plate and Serve
Place a portion of Hasselback potatoes on each plate alongside the vegetables.
Arrange the pancetta-wrapped cod loin on each plate and drizzle the saffron cream sauce over and around the fish.
Enjoy your beautiful meal!
Wine Pairing Suggestion
Pair this dish with a crisp, dry white wine like a Sauvignon Blanc or Chardonnay to complement the creamy saffron sauce and delicate cod.
Your Experience with Cod and Pancetta
This cod recipe is just one example of how gluten-free cooking doesn’t have to feel like a compromise. I hope it inspires you to try something new, especially if you’ve been craving a bit of indulgence without the worry of hidden gluten.
Have you tried making pancetta-wrapped fish before? What are some of your favourite gluten-free meal ideas? I’d love to hear how this dish turned out for you or any substitutions you made. Don’t hesitate to share your thoughts in the comments or snap a photo and tag me on social media!
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Warm regards,
The Celiac Scientist
This sounds delicious!