Hapuku with Roasted Shallots & Pancetta

  • Ready in: 40 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 457
Hapuku with Roasted Shallots & Pancetta

Ingredients

  • 24 small shallots, peeled
  • 2 tbsp rice bran oil
  • SIDS SALT & PEPPER to taste
  • pancetta, sliced 2 mm & chopped
  • rice bran oil for frying
  • 4 x 150 g hapuku fillets
  • 1 tbsp flour for dusting
  • ½ tsp SIDS CRAZY SALT
  • 2 cups rocket leaves
  • 2 tbsp SIDS RASPBERRY VINEGAR
  • 2 tbsp chopped fresh flat leaf parsley

Directions

  1. Preheat oven to 190°C. In a small roasting dish, toss shallots with oil and lightly season with SIDS SALT & PEPPER. Add pancetta and roast in oven for 10-12 minutes until shallots are tender. Reduce oven to 100°C to keep shallots warm while you cook the fish. Mix flour and SIDS CRAZY SALT together.
    Heat a large frypan with just enough oil to cover the bottom. Dip each fillet into the flour on both sides, shaking off any excess. Pan-fry, turning once, for 5 minutes until just cooked through.
    Arrange rocket on each plate then serve shallots and pancetta on top followed by the fish.
    Quickly deglaze the pan with 
    SIDS RASPBERRY VINEGAR on a hot element, letting it reduce slightly. Pour these juices over each piece of fish then scatter parsley over the top.

    Inspired by Laurie Black