Pan-fried fish

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Preparation time: 20 minutes 

Cooking time: 20 minutes

4 portions of firm white fish

4-8 strips of bacon

15ml each butter and oil

200g cherry tomatoes, halved


• fresh origanum leaves

• potato and sweet potato mash

Roll each piece of fish in one or two strips of bacon; you can secure them with a toothpick. Melt the butter and oil in a heavy-based pan and fry the fish on both sides over medium heat until the bacon is crispy. Add the tomatoes, cover and stew until the fish is cooked through – the tomatoes will form a chunky sauce (add extra olive oil or a splash of water if necessary). Sprinkle with fresh herbs and serve with potato and sweet potato mash.

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