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Barramundi with Crispy Pancetta



  • 1.

    Wrap the pancetta around the Barramundi fillet and place in a hot pan with olive oil.

  • 2.

    Cook both sides while continually spooning the fat and oil from the crisping pancetta back over the fillet.

  • 3.

    Chop the basil leaves length ways and add to the pan just before the fillet is ready.

  • 4.

    Cut the barramundi fillet diagonally and serve atop a bed of thickly sliced star fruit.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Barramundi with Crispy Pancetta.


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