- 400g/14oz savoy cabbage, cut into 1cm/½ strips
- 300g/10½oz cavalo nero cabbage, cut into 1cm/½ strips
- 2 shallots, finely sliced
- 150g/6oz pancetta, cut into 5mm/one-eighth inch thick lardons
- 3 tbsp dill, roughly chopped
- 3 tbsp cider vinegar
- salt and freshly ground black pepper
- 200ml/9fl oz fish stock
- 110ml/4fl oz double cream
- ½ lemon, juice only
- 25g/1oz butter
- 4 x 175g/7oz sea bass fillets
- salt and freshly ground black pepper
- 1 tbsp olive oil
- For the cabbage, bring a large pan of water to the boil, then add the cabbage and a pinch of salt. Cook for two minutes then drain and squeeze out any excess water.
- Heat a large frying pan until hot, add the shallots and pancetta and fry for two minutes until golden and crisp.
- Add the drained cabbage and stir fry for a further 2-3 minutes.
- Add the dill and cider vinegar and season with the salt and freshly ground black pepper.
- For the sea bass, place the fish stock and double cream into a saucepan and bring to the boil.
- Reduce the heat and simmer until reduced by one third.
- Add the butter and half the lemon juice.
- Season the sea bass to taste with salt and freshly ground black pepper. Meanwhile, heat a frying pan until hot and add the olive oil and sea bass, skin-side down.
- Fry for 2-3 minutes on the skin side, then turn and cook for a further minute on the flesh side. Squeeze the remaining lemon juice over the fish.
- To serve, place a pile of cabbage on the plate, set the fish alongside it and spoon the sauce over the top.