Found some bacon rashers in the freezer and some fresh cherry tomatoes so decided I’ll get a bit “experimental” tonight. First thing that came to my mind was to make a bacon wrapped hoki fillet with a pan fried tomato salsa. Given that it is my first time attempting this dish, I am pleased it turned out surprisingly well and aesthetically pleasing. Simple enough to make for every home cook 🙂
INGREDIENTS (serves 1):
- 2 bacon rashers
- 1 hoki fillet (defrost if frozen)
- ~8-10 cherry tomatoes, sliced thinly
- 1 shallot, diced finely
- 1 teaspoon balsamic vinegar
- Salt and white pepper, to season
- Olive oil
METHOD:
1) Line a roasting tray with baking paper. Preheat oven to 180 degrees celsius.
2) Defrost hoki fillet (if frozen). Wash and pat dry with paper towel. Season with salt and white pepper. Rub all over. Then wrap the two bacon rashers around the fillet like a parcel.
3) Place fish on roasting tray and bake for 10 minutes.
4) Prepare cherry tomatoes by washing, draining, and slicing thinly. Heat pan over medium heat and add olive oil. Chuck in the sliced tomatoes and stir fry, adding 3 tablespoons of water when needed to prevent the tomatoes from browning.
5) After 5 minutes or so, add in the diced shallot and sprinkle some salt and cook for another 5 minutes. When tomatoes turn soggy, add 1 teaspoon of balsamic vinegar and stir.
6) By now the fish in the oven should have been roasting for ~10 minutes. At the 10 minute mark, turn on the broiler function and transfer the tray to a higher rack, roughly 3 inches below the broiler, turning up the temperature to 200 degrees celsius. Broil for 5 minutes to get a golden colour.
7) Drizzle some balsamic glaze in a zig zag pattern over the fish. Serve while warm. 
