Instructions
1. Preheat oven to 425 degrees. Heat a large skillet until very hot.

2. Meanwhile, rub each fish and its cavity with olive oil and season, inside and out, with salt and pepper. Stuff each cavity with a few sprigs of thyme and a lemon slice.

3. Cook the pancetta in the hot skillet until lightly browned, about 30 seconds per side. In the same hot skillet, sear the fish, 1 minute per side. Transfer to a cutting board. Wrap each fish with 2 strips pancetta and top with an anchovy fillet. Lay the fish in a roasting pan, top with extra thyme and drizzle with more olive oil. Roast in the oven until cooked through, 8 to 10 minutes.


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Yields: 4 Servings
     From "Cook With Jamie" by Jamie Oliver

notes:  http://www.nytimes.com/2007/11/25/magazine/25food-t.html?_r=2

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