This is a quick and easy way to inject flavour into fish fillets. The salty ham goes lovely and crispy once baked or grilled. The splash of sake, vodka or grappa half way through cooking adds extra flavour and prevents the fish from becoming dry. Whether roasted or grilledthis preparation yields delicious results.
Serves 2
INGREDIENTS
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
Method
- 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. - GRILLED
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.
