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

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 4 x 180g portions of snapper
 250 g D’Orsogna Brothers Double Smoked Shortcut Bacon
 600 g small chat potatoes
 50 g baby capers
 2 tbsp fresh dill, chopped
 1 red onion, finely sliced
 ½ cup mayonnaise or aioli
 ½ cup sour cream
 salt and pepper
You don’t get much more Aussie than this: a fresh piece of snapper, wrapped in bacon and thrown on the barbie. Served with a creamy, tangy potato salad you’ve got a gold medal Australia Day lunch. D’Orsogna’s new lightly smoked Pan Sized Bacon Rashers are extra wide, so they’re perfect for wrapping up food to keep it moist while it’s cooking and at the same time adding great flavour. Try the same dish with chicken breasts or lamb back straps instead of fish.

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.

Nutrition Facts

Servings 4