Ingredients

• 1 tbsp olive oil
• 150g/5¼oz new potatoes
• cooked
• 4 spring onions
• chopped
• pinch curry powder
• pinch turmeric
• squeeze lemon juice
• 150ml/5fl oz double cream
• handful fresh parsley leaves
• chopped
• pinch cumin seeds
• 1 hake fillet
• 4 slices pancetta
• oil
• for frying
• salt and freshly ground black pepper

Directions

• To make the curried potatoes
• heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes
• to soften.
• Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream.
• Add the parsley and cumin seeds and simmer gently for 8-10 minutes
• until thickened.
• For the fish
• wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side
• or until the pancetta is golden brown.
• To serve
• transfer the wrapped fish to a serving plate and serve the curried potatoes alongside.