Ingredients

• 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

Directions

• 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.