A similar dish that I ate in Mallorca inspired me to cook and recipe this dish with existing ingredients. There it was a hake fillet coated with a date mustard paste and wrapped in bacon. Ribbon noodles were served with the arrabbiata, which is a spicy tomato sauce. Pasta in various designs is usually the partner of this sauce. But basmati rice or an oven-fresh baguette are also suitable side dishes.
If the canned tomatoes mentioned in the recipe are not available, strained tomatoes (200-250 ml) and approx. 100 g fresh date panicle or cocktail tomatoes can also be used.
For the fish, narrow, firm-fleshed fillets are best, it can also be the loin of a pollock in addition to hake, ling or king klip.
The kitchen work begins with the sauce. Heat the oil in a saucepan, sweat the garlic and shallot in it until translucent and deglaze with the sauce and tomatoes. Cut the olives into slices and add them. Simmer everything over a low heat until it becomes creamy. Season to taste with a little sugar, chilli sauce, allspice and salt. Pluck the basil leaves from the stems, finely chop them with a chef`s knife and stir into the sauce.
In the meantime, lay the bacon slices next to each other, slightly overlapping, brush the fish fillets cut to the right length with the mustard sauce and wrap them in the bacon. Brush a frying pan with a little oil and fry the fish parcels on each side for about 5 minutes at a little more than half the heat. The bacon should be browned and the fish just cooked through. A slightly glassy core would be perfect.
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