Pan-fried Fish with Bacon and Herb Crumb

20 minutes

4

PORTIONS

Ingredients

  • 3 slices wholemeal toast, cut into small cubes
  • 2 rashes (fatty) belly bacon
  • 6 sun-dried tomatoes, finely chopped 
  • 1 Tbsp cornflakes crushed
  • 1 Tbsp capers, chopped 
  • small bunch of fresh herbs, tarragon, parsley, chives
  • 1Tbs olive oil
  • sea salt/fresh cracked peppercorns
  • 600g market fresh fillets – (snapper, tarakihi, gurnard, groper are all suitable) 
  • 1 Tbs butter
  • 1 Tbs cooking oil

WINE MATCH:
Montford Estate 2020 Marlborough Sauvignon Blanc

Method

  1. Heat a non-stick fry pan & add the bacon, cook until crispy rendering out the fat into the pan. Remove the pan from the heat, remove the bacon leaving the fat in the pan. When the bacon cool, chop into small pieces
  2. Place the pan back on to a low heat, add olive oil & cubed wholemeal toast to the pan and stir to coat with the bacon flavour & oil
  3. In a mixing bowl add the toast & oil from the pan, cooked bacon, sun-dried tomato, cornflakes, capers & herbs. Season with salt and pepper, keep warm while you cook the fish
  4. Pat fish fillets dry with a paper towel
  5. Heat the frypan, add oil and when hot add the fish
  6. Cook fish until golden brown on one side, add butter and reduce heat slightly. Turn fish and cook for a few more seconds until the fish is just cooked through
  7. To serve place the fish onto a dish, spoon the whole meal crumb over the fish & serve. Serve with a fresh seasonal salad.