pancetta-wrapped haddock with lemon aioli and roasted asparagus

Ingredients

• Servings: 4
• lemon aioli sauce:
• 1/2 cup mayonnaise
• 1 lemon, juiced
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• roasted asparagus:
• 1 bunch asparagus, bottom 1 inch trimmed
• cooking spray
• sea salt to taste
• pancetta-wrapped haddock:
• 4 6-ounce haddock fillets
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon crushed dried rosemary
• 12 thin slices pancetta bacon, or as needed - divided
• 2/3 cup white
• 1 tablespoon warm water, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr


• combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors.
• 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).
• lay asparagus spears in a row a baking sheet and spray with cooking spray; sprinkle with sea salt.
• 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 around the fillets.
• place fish lower rack of preheated oven and bake for 7 minutes. place asparagus 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.
• stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce each of 4 serving dishes. arrange haddock fillets sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.