Print

Low Calorie Haddock with Chicory and Pancetta for 5-2 Diet

Course Lunch
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1
Author Fiona Maclean

Ingredients

  • 150 g Haddock Fillet
  • 1 head Chicory
  • 1 piece Pancetta
  • 1/2 Medium Lemon
  • 1 glass Dry white wine
  • 100 ml Stock Chicken, fish or vegetable bouillon
  • 3-4 shots 1cal spray

Instructions

  1. Grill the pancetta till crispy and drain on a piece of kitchen towel
  2. half the chicory
  3. Zest and juice the lemon
  4. Spray a heavy duty flat pan with a lid with 1cal and heat over a medium temperature
  5. Gently soften the chicory for 2-3 minutes on each side till the edges start to go brown
  6. Pour over the wine and bouillon and lemon juice, cover and place in an oven at 170c for 10-15 minutes to braise
  7. 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.