Pancetta Wrapped Coley with Beurre Blanc and fine beans

Coley is, unfortunately, an ugly fish. However, it has a great meaty texture and is a good alternative to Cod. When wrapped in pancetta, the grey colour is hidden and you have a great meal with a reasonably priced fish.

2 decent sized fillets of coley (skinned and pin boned)
4 rashers of pancetta
1 medium onion (thinly sliced)
2 shallots (finely diced)
1 lemon
50ml white wine vinegar
100ml white wine
100g unsalted butter from the fridge
2 handfuls of fine beans

Pre-heat the oven to gas mark 6.
Check the coley fillets for any remaining bones. Stretch the pancetta out on to a board and place the fillets in the middle. Wrap the pancetta around the fish as tight as you can, so they end almost cylindrical . Add some olive oil to an oven proof pan and when it starts to warm, and the onion. Cook lightly for a minute, but don't brown. Push this to the side of the pan then turn the heat to medium - high. Grind some black pepper onto the fish and add to the pan. Brown the pancetta on all sides, add the fine beans to the onion, mix together, season, add a couple of dots of butter and put the pan in the oven.

For the beurre blanc, add a little olive oil and butter to the pan then slowly warm the shallots, cook for a couple of minutes. Now add the vinegar, white wine and juice of a lemon. Let this reduce till it's almost disappeared. Then slowly add the butter a cube at a time, mixing it well, until it is fully incorporated. Keep adding until it has the consistency of double cream.

Take out the coley (after about 5 minutes) and check it's done (it should be firm to touch.) Serve on warm plates with the beurre blanc around the food rather than over it. Good served with new potatoes.