KEY POINTS:
Serves 4
800g snapper fillets
16 slices pancetta
500g earth gems
Olive oil
2 cloves garlic, sliced
1 red capsicum, deseeded and diced
2 tsp Dijon mustard
2 Tbs sherry vinegar
1/2 tsp brown sugar
Sea salt and freshly ground black pepper
Fresh basil
1 Wrap the fish portions with the pancetta, bringing the ends to lay under the fish tidily.
2 Boil the gems until cooked but still firm in plenty of salted water, drain. Heat 2 Tbs olive oil in a frypan, add the gems and garlic, cook for 5 minutes until golden, season and keep warm.
3 Make the vinaigrette by whisking together the mustard, vinegar and sugar with 4 Tbs olive oil, add the capsicum and season.
4 Fry the fish in a hot pan with a little olive oil for 4-5 minutes each side, depending on the thickness of the fillets, until crispy and golden. Serve on the gems with the vinaigrette spooned over and basil leaves to garnish.
