Crispy Pancetta Wrapped Barramundi


Grate rind and juice 1 lemon. Cut remaining lemon into wedges and set aside. Combine grated lemon rind, butter, capers and chives together in a bowl. Season fish fillets with salt and pepper. Spread chive butter over both sides fish. Wrap 1 piece pancetta around centre of each piece of fish. Heat a large, heavy-based, non-stick frying pan over medium-high heat.

Cook fish, in batches, for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Place salad leaves and 1/4 cup lemon juice in a bowl. Season with salt and pepper. Toss to combine. Serve fish with salad leaves and lemon wedges.


2 large lemons
100g butter, softened
1 tablespoon capers, roughly chopped
3/4 cup finely-chopped chives
1kg Infinity Blue barramundi fillets, cut into 12 pieces
12 thin slices pancetta
120g mixed salad leaves

Recipe adapted from:

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