- 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
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).
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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.