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