Pancetta wrapped lemon sole with vegetables

Ingredients (serves 4):

4 fillets of any white fish (here I have used Lemon Sole)

8 slices of pancetta

600g new potatoes

200g green beans

2 lemons

vine tomatoes

balsamic vinegar

olive oil

salad leaves

salad dressing

Recipe:

1. Boil the new potatoes for 12 minutes, adding the green beans for the final 3 minutes
2. Cut the potatoes into halves and spoon both the potatoes and green beans into a large ovenproof dish, season with the zest from both lemons
3. Season the fish then wrap each fillet in 2 slices of pancetta and place on top of the potatoes and bake for 15 minutes
4. At a similar time, place the tomatoes (still on the vine) on a baking tray and coat with 4 tbsp of balsamic vinegar and 2 tbsp of olive oil and roast for 15 minutes
5. Serve immediately with a quick dressed salad garnish, a sprinkle of tarragon and a wedge of lemon.