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Pancetta-wrapped fish with gems and capsicum vinaigrette
( SERVES 4 )

Photo by Babiche Martens

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800 g	Snapper fillets
16 slices	Pancetta
2 Tbsp	Olive oil
500 g	Earth gems
1 handful	Basil, to garnish
2 cloves	Garlic, sliced
½ tsp	Brown sugar
2 tsp	Dijon mustard
1	Red capsicum, deseeded and diced
1	Salt & freshly ground pepper, to season
2 Tbsp	Sherry vinegar

Wrap the fish portions with the pancetta, bringing the ends to lay under the fish tidily.
Boil the gems until cooked but still firm in plenty of salted water, drain.
Heat 2 Tbsp olive oil in a frying pan, add the gems and garlic, cook for 5 minutes until golden, season and keep warm.
Make the vinaigrette by whisking together the mustard, vinegar and sugar with 4 Tbsp olive oil, add the capsicum and season.
Fry the fish in a hot pan with a little olive oil for 4-5 minutes each side, depending on the thickness of the fillets, until crispy and golden.
Serve on the gems with the vinaigrette spooned over and basil leaves to garnish.