BBQ’d Snapper Wrapped In D’Orsogna Pan Sized Bacon With Potato, Caper And Red Onion Salad

Wrap each snapper portion in a slice of D’Orsogna Pan Sized Bacon and secure in place with a wooden skewer, or tie with butchers twine. (If you speak nicely to your butcher he might sell or even give you a couple of metres).

Halve the potatoes, cover with cold water in a medium saucepan and boil until soft but still holding their shape.

Drain and cool.

Mix together the potatoes, capers, dill, onion, mayonnaise and sour cream and season with salt and pepper.

In a hot frying pan or on a BBQ plate, cook the fish for about 5 minutes on each side, or until the fish is cooked through and the bacon nicely caramelised.

Serve the fish with a big spoonful of potato salad, a crisp green salad and a wedge of lemon.