Photo: Felicity Vallence
- For the salsa verde
- 1 cup basil leaves
- 1 cup flat-leaf parsley leaves
- 1 cup mint leaves
- 1 tbsp salted capers, rinsed and drained
- 4 chopped cornichons (about 1 tbsp)
- 1 small clove garlic
- 1 anchovy fillet, rinsed
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 cup extra-virgin olive oil
- sea salt and freshly ground black pepper
- For the fish
- 1 600g blue-eye trevalla fillet, skin removed and pin-boned
- grated zest of 1 lemon
- a pinch of freshly ground black pepper
- 30 thin slices flat pancetta
- 50ml olive oil
· For the salsa verde: Place the herbs, capers, cornichons, garlic and anchovy on a chopping board and finely chop together. Transfer to a bowl and stir in the vinegar, mustard and olive oil and season to taste. Cover with plastic film and refrigerate.
· For the fish: Season the fish with zest and pepper. Lay out a large sheet of plastic film and arrange the pancetta on the film in a rectangle (the bigger, the better), slightly overlapping each piece. Place the fish in the middle of the rectangle, and, using the plastic film to help lift, tightly fold the pancetta over the fish. The fish should be completely wrapped in pancetta and plastic film. Refrigerate for 1 hour.
· Preheat the oven to 200C. Heat the olive oil in an ovenproof frying pan over medium-high heat. Carefully remove the plastic film, then place the fish in the pan with the pancetta seam underneath. Cook for 3-5 minutes until golden brown, then carefully turn the fish over and place the pan in the oven for 20 minutes or until the fish is cooked through.
· Transfer to a large plate, spoon over the salsa verde and serve immediately.
- Main Ingredients - Fish
- Cuisine - Italian
- Course - Main-course