100ml Stock (Chicken, fish or vegetable bouillon )
3-4 shots 1cal spray
Grill the pancetta till crispy and drain on a piece of kitchen towel
half the chicory
Zest and juice the lemon
Spray a heavy duty flat pan with a lid with 1cal and heat over a medium temperature
Gently soften the chicory for 2-3 minutes on each side till the edges start to go brown
Pour over the wine and bouillon and lemon juice, cover and place in an oven at 170c for 10-15 minutes to braise
After 10-15 minutes the chicory should be nearly cooked - quite soft and tender. At this point, test the seasoning of the sauce and adjust as necessary. Place the fillet of haddock on top of the chicory and sprinkle the lemon zest and the pancetta over the haddock. Return to the oven and cook for a further 8-10 minutes until the fish is cooked through.
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