Crispy pancetta wrapped barramundi

Ingredients:

• 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

Method:

1. 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.
2. 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.