2 fillets of white fish, such as monkfish, cod loin, sea bass or swordfish, skinned, each about 140g (5oz)
6slices of pancetta/prosciutto
2 teaspoons Taste #5 Umami Vegetarian Paste
2 sage leaves
Extra virgin olive oil
Sea salt and freshly ground black pepper
Splash of sake/vodka/grappa
- Remove the fish from the fridge half an hour before cooking. Preheat the oven to 200°C (400°F) or light Grill to preheat.
- Place 3 pieces of pancetta vertically on the work surface so they are slightly overlapping.
- Spread each piece of fish with a squeeze of Umami Paste. Place a sage leaf on top. Wrap each piece of fish in the pancetta and place in a roasting pan.
- Do the same with the other fillet. Drizzle with olive oil and season with salt and black pepper.
- OVEN ROASTED
Put in the oven for 10-20 minutes until the fish is cooked through. Halfway through cooking add a splash of sake, vodka or grappa.
If cooking outdoors, spray the grill with nonstick cooking spray. Grill the fillets over high heat, turning once, until the pancetta is crispy, about 4 to 6 minutes per side or until the fish is cooked through. When you turn to cook on the other side, give the cooked side a little splash of sake, vodka or grappa.