Roast Red Mullet with Tarragon and Pancetta

Method

• Preheat the oven to 240C.
• Heat a large roasting pan over medium-high heat. Cook the pancetta and garlic for 3 minutes, or until golden brown.
• Add the red onion and balsamic vinegar and cook for a further 2 minutes.
• Place the red mullet fillets in a single layer on top of the cooked pancetta. Drizzle with the cooked pancetta sauce.
• Scatter over the tarragon, drizzle over the olive oil and season with salt and pepper.
• Roast for 12 to 15 minutes, or until cooked through but still moist inside.
• Transfer to a serving platter and cover loosely with foil to keep warm.
• Serving Suggestions: Serve on a bed of wilted spinach or other greens.