Onion Salad with Pike-Perch Wrapped in Bacon

400 g fillet of pike-perch
8 slices streaky bacon, very thinly cut
1 tbsp. pine-nuts
3 white onions
2 sprigs fresh mint
2 tbsp. Quince Balsamic Vinegar
1 tbsp. Lemon Oil
1 dash salt and pepper
2 tbsp. PRIMA SPREMITURA Olive Oil

400 g fillet of pike-perch cut into 8 medallions, 8 slices streaky bacon, very thinly cut wrap each medallion in one slice of bacon.
1 tbsp. pine-nuts roast in a pan without using fat.
3 white onions peel and cut into fine strips. Prepare a salad combining the onion-strips, the pine-nuts, 2 sprigs fresh mint, 2 tbsp. Quince Balsamic Vinegar and 1 tbsp. Lemon Oil and season with 1 dash salt and pepper.
Fry the wrapped medallions of pike-perch using 2 tbsp. PRIMA SPREMITURA Olive Oil on each side until crispy.

serves 4