At first glance, this fish dish may not seem that exciting, but is actually really good! We haven’t made this in a while and really enjoyed a revisit to often enjoyed recipe! I don’t always use halibut for this, cod, basa and bass can all work with it. Whatever you can get from your fishmonger or supermarket fish counter! Also choice of bacon is open to regular bacon- centre cut, or pancetta or prosiutto!
4 white fish fillets (approx 6oz each)
8 slices of bacon or prosuitto
Extra virgin olive oil
2 tbsp butter
1 small onion finely chopped
20 oz / 500g frozen peas
¼ cup flat leaf parsley chopped
dash of lemon
3 tbsp fat free evap milk
1 pack of cherry tomatos
1 large garlic clove
¼ cup white wine
¼ cup chicken stock
½ cup fresh basil
Season the fish with pepper and roll in the bacon or prosuitto in a spiral, wrapping the fish.
In a medium saucepan, over medium heat, add a glug of olive oil, swirl and then add 1 tbsp of butter. Saute the onions for 2 mins. Add the frozen peas and raise the heat a little. Stir the peas and allow the liquid to evaporate. When peas are heated through, add half the parsley. Add a dash of lemon,the evap milk and some pepper. Smash with a masher and put lid on to keep warm.
Heat a large skillet and add a glug of olive oil. Place the fish in the pan and cook for 2-3 mins each side. Don’t turn until the bacon is crispy.
While the fish cooks, heat a medium skillet on high heat and add a glug of oil. Add the tomatos and some pepper and sear for 1 min. Turn the heat down to medium and shake pan. Add garlic and continue for 1 min. Add the white wine and reduce until almost evaporated and then add the chicken stock. Bring sauce to a bubble and remove from heat. Add the basil and 1 tbsp of butter and stir through to combine and melt butter.
If the peas need reheating, add another ¼ cup of stock and stir until peas are steaming.
Spoon a portion of the peas on to the centre of the plate. Lay a fish fillet on top and then spoon over the seared tomato sauce. Sprinkle with parsley.
AND WINE? The flavors in this dish are actually complex and don’t have the acidity that usually works with Sauvignon Blanc or Vermentino. With bacon and peas, cream and butter featuring alongside the fish, a lemon-bomb is going to blow the flavors out, so we prefer a mineral unoaked Chardonnay such as Chablis or similar style.