Pancetta-Wrapped Haddock with Lemon Aioli and Roasted Asparagus

Ingredients

• 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 wine
• 1 tablespoon warm water, or as needed

Directions

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 onto 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 9×13-inch baking dish with bacon ends on the bottom. Pour white wine around the fillets.

Place fish onto lower rack of preheated oven and bake for 7 minutes. Place asparagus onto 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 onto each of 4 serving dishes. Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.