Fish fillet in pancetta

Ingredients for 4 servings:

• 1 bunch parsley, flat or mint
• 200 g sugar snap peas
• 200 g peas, frozen
• 1 lemon(s), untreated
• 50 ml olive oil
• 100 g whipped cream
• salt and pepper
• 1 pinch(s) of sugar
• 400 g fish fillet(s), e.g. Nile perch or pike-perch
• 8 slice(s) bacon, streaky smoked (pancetta), thin slices
• 1 small head of lettuce (heart)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with summer vegetable salad

Pluck the parsley or mint from the stalks and chop finely. Cut the snow peas into bite-sized pieces, blanch them briefly with the peas in boiling salted water (max. 1 minute), and then rinse with cold water. Drain well, place both in a bowl, and sprinkle with the parsley or mint. Zest and squeeze the lemon. Heat 50 ml of olive oil, add the lemon zest and about 2-3 tablespoons of juice. Remove from the heat. Whip the cream until semi-stiff, stir in gently, and season with salt, pepper, and a pinch of sugar. Add the sauce to the vegetables and mix thoroughly. Let stand for 20 minutes. Wash the lettuce heart, dry it, and cut it into bite-sized pieces. Add it to the snow pea and pea salad and mix. Lightly pepper the fish fillets and wrap each in two slices of bacon. Fry in a little olive oil for about 4 minutes on each side over a moderate heat until crispy. Serve the fried fish fillets with the salad. Serve with rice and/or baguette.