Recipe by: Abigail Donnelly
Preparation time: 15min
Cooking time: 20-25min
400g sustainable fish
3 T extra virgin olive oil
Juice of 1 lemon
1 fennel bulb, shaved
4 ripe figs, torn in half
1/2 cup Woolworths Apple balsamic condiment
4 slices pancetta, chopped
3 slices ciabatta, broken into small pieces
Mint leaves, to garnish
Thinly slice the fish across the grain.
Whisk 2 T oil and lemon juice and season to taste.
Heat the Apple balsamic in a pan and toss the figs.
In another pan, fry off the pancetta and crumbs in the remaining olive oil.
To serve arrange the fish slices on a plate and top with the remaining ingredients making sure you use all the warm juice from the figs.