- 170g/7oz sea bass fillet, skin scored
- 15g/½oz butter
- 55g/2oz new potatoes, sliced 2cm thick, parboiled
- handful spinach
- 15g/½oz butter
- 2 shallots, peeled and halved through root
- 1 tbsp caster sugar
- 2 tbsp red wine
- 55g/2oz pancetta
- 150ml/6fl oz red wine
- 1 tbsp caster sugar
- Preheat the oven to 220C/425F/Gas 7.
- For the sea bass, heat an oven-proof griddle pan until smoking, then place the fish, skin side- down, onto the pan and cook for two minutes. Transfer to the oven and roast for 5-10 minutes, or until cooked through.
- For the potatoes, melt the butter in a large frying pan, and when melted add the potatoes and sauté until golden. Add the spinach to the potatoes and cook until the spinach is wilted.
- To make the shallots, melt the butter in a small pan and once foaming, add the shallots, sugar and wine. Place into the oven for 10 minutes.
- For the sauce, place the pancetta into a frying pan and fry for 3-4 minutes, add the red wine and sugar to the pan and simmer for 4-5 minutes, to reduce and thicken.
- To serve, place the potatoes and shallots onto a warmed plate, top with the fish and pour the sauce over.