4 x 220 g skin on Humpty Doo barramundi fillet
4 x 40 g pancetta, sliced
1 large orange, cut into bite-sized pieces
1 large grapefruit, cut into bite-sized pieces
1/4 cup red onion, finely diced
2 Tbs coriander, finely diced
1 lime, cut into bite-sized pieces
1 red chilli (optional)
Salt to taste
1 pinch (2 g) lemon myrtle powder, to taste
5 g micro herbs of choice for garnish
80 g cucumber, diced
80 g tomato, diced
20mL extra virgin olive oil
Wrap barramundi fillets with the pancetta, equally wrapping it around the centre of the fillets.
Cut citrus into bite-sized pieces. Dice cucumber and tomato.
Finely dice coriander, red onion and red chilli (if using).
Mix salsa ingredients in a bowl, adding lemon myrtle and seasoning with salt to taste. Refrigerate until needed.
In a hot pan, sear the pancetta-wrapped barramundi fillets with extra virgin olive oil. Crisp both sides then put into a fan-forced oven at 180 C for 10 minutes, or until cooked through.
Spoon a portion of the citrus salsa onto a warm serving plate, top with pancetta-wrapped fish, garnish with micro herbs and drizzle with extra virgin olive oil.
