Some of my best memories of Italy is the seafood and fish there. Another is of the pungent smell of capers curing in a cellar in Pantelleria, the home of the best capers in the world. I was led into the cellar in the dark and asked if I could guess what was in there, but had no idea until the lights were on, but the smell is very strong!! However, I love capers and the flavour that they give to food!! If you can get the Pantellerian ones, you will get the best flavour ever! A little like when you get the Kalamata olives!!!
This dish brings the beautiful flavors of fish and bacon together and is totally enhanced by the caper and herb butter. Its quite fast and easy to make and is a nice midweek supper. You can use most types of white fish, so choosing a sustainable fish is an option.
WINE NOTE: Chilean Sauvignon Blanc for the slight smokiness to match the caper herb butter, the soft citrus and zesty grapefruit or pineapple complement the fish. We have also drank a soft New Zealand chardonnay which was lightly oaked with stone fruit . This seemed to work with the garlic, capers and pancetta well.
80g butter softened
2 tbsp. chopped flat leafed parsley
2 cloves garlic quartered
2 green onions chopped coarsely
8 slices pancetta.
4 white fish fillets
1 tbsp. olive oil
- Process the butter, parsley, capers, garlic & onion to a smooth paste
- Spread 1 heaped tbsp. of butter & 2 slices of the pancetta on each fish fillet
- Heat oil in large frying pan; cook fish, pancetta side down until pancetta is crisp. Turn fish carefully; continue to fry until cooked as desired
- Steam the asparagus
- Drizzle the fish with the pan juices, serve with asparagus.