40 very thin slices Fantino&Mondello Mild Pancetta* * (Ask for it at your supermarket’s full-service Deli counter)
4 cod fillets (140 g each)
100 g (90 ml) roasted almonds in slivers
60 ml (2 tbsp) capers
1 lemon zested, then peeled (bare flesh)
4 hearts of palm (canned), cut in pieces
4 hearts of artichoke (canned), cut in pieces
45 ml (3 tbsp) salted butter
30 ml (2 tbsp) vegetable oil
Salt and pepper to taste
Season cod fillets with salt and pepper.
On a plastic wrap, lay down 9 slices of Pancetta side by side, slightly overlapping, to create a square shape (3 slices by 3 slices). Ensure there are no gaps between slices. Prepare a total of 4 squares.
Place cod fillets on Pancetta squares. With the aid of the plastic wrap, Fold Pancetta to wrap around each fish fillet. To allow Pancetta slices sticking well to fish, just slightly press with hands. Remove and discard of the plastic wrap.
In a frying pan heat half of the butter and vegetable oil until liquefied, then sear cod fillets on the side where Pancetta slices join together. Halfway through cooking and once golden brown, turn over fillets and add almonds. Cooking will take about 10 minutes. Let roast a little more and add remaining butter, capers and lemon. Lower heat and allow butter to melt. Remove pan from heat and put aside.
In a large bowl, mix together the hearts of palm and hearts of artichoke pieces and season to taste.
Spread this mix of hearts on a large serving plate, top it with cod fillets and garnish with almond butter, capers and lemon.