Ingredients
24 small shallots, peeled
2 tbsp SIDS LEMON THYME & MUSTARD 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
Preheat oven to 190°C. In a small roasting dish, toss shallots with SIDS LEMON THYME & MUSTARD 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.
