Season each fillet with salt, pepper and thyme. Wrap each fillet with pancetta, overlapping slightly. (Fish may be refrigerated this way for several hours but allow to come to room temperature before baking.

Preheat oven to 550 degrees and preheat baking sheet (with Silpat). Transfer fish to hot baking sheet and place at least 2 inches apart. Roast until pancetta has crisped and fish is opaque and beginning to flake, about 12-15 minutes.

Serve immediately, garnished with parsley and accompanied by a lemon wedge.





Nutritional Information per Serving: 365 calories per serving (21 grams fat)
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