Pancetta-Wrapped Haddock With Lemon Aioli And Roasted Asparagus - cooking recipe

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

Preparation

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 9x13-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.