Method

• 1.
  For the polenta chips, grease and line a 19cm x 25cm roasting pan with baking paper, allowing a 2cm overhang. Place 600ml water in a saucepan and bring to the boil, then reduce heat to low. Stir in polenta in a slow, steady stream, then cook, stirring, for 5 minutes or until thickened. Remove from heat and stir in butter, parmesan and parsley. Season, then spoon into the pan and smooth the surface. Chill for 1 hour or until set.
• 2.
  Preheat the oven to 150°C. Tip the polenta onto a board and cut in half lengthways, then cut each half into 12 chips. Heat 1cm sunflower oil in a large frypan over medium heat. In batches, fry the polenta chips, turning, for 3 minutes or until golden and crisp. Drain on paper towel and keep warm in the oven.
• 3.
  Meanwhile, place 2 sage leaves on each fish fillet, then wrap 2 pancetta slices around each one. Melt 25g butter in a large frypan over high heat until foaming, then add the fish and cook for 2 minutes each side or until golden and just cooked. Transfer to a plate and rest for 5 minutes.

• 4.
  Return pan to medium-high heat. Add the remaining 25g butter and 12 sage leaves, and cook for 2 minutes or until the leaves are crisp.
• 5.
  Squeeze lemon juice over the snapper and drizzle over the sage butter, then serve with polenta chips and salad.