Bacon-wrapped yellowtail with steamed peas

Bacon-wrapped yellowtail with steamed peas

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 15 minutes
  • 10 minutes
  • Jordan Chardonnay 2010


  • 4 x 100 g yellowtail fillets, skinned
  • Sea salt and freshly ground black pepper, to taste
  • 16 slices beech-smoked streaky bacon (250 g)
  • Oil, for greasing
  • Peas, blanched in the pod, for serving

Cooking Instructions

Wash and dry the fish. Season lightly.

Wrap each portion in 4 rashers bacon and cook slowly in a lightly oiled pan over a low heat. Cook all over until the bacon is browned and crisp, by which time the fish should be just cooked and still moist. If the pieces of fish are thick, it will take about 5 minutes a side.

Spoon over any pan juices and serve with podded, blanched peas.

Cook’s notes: Hake is a good alternative to yellowtail, and a bowl of boiled baby potatoes makes a nice addition.

TASTE’s take:
A nice combo as the bacon adds flavour and keeps the fish moist.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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