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Wrap the pancetta around the Barramundi fillet and place in a hot pan with olive oil.
Cook both sides while continually spooning the fat and oil from the crisping pancetta back over the fillet.
Chop the basil leaves length ways and add to the pan just before the fillet is ready.
Cut the barramundi fillet diagonally and serve atop a bed of thickly sliced star fruit.
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