Ingredients

• 1 tbsp plain flour
• 200-300g/7oz-10oz sea bass fillet
• 1 tsp paprika
• ½ tsp chilli flakes
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 sweet potato
• peeled and sliced
• 75g/2½oz gorgonzola
• sliced
• 50ml/2fl oz double cream
• 25g/1oz butter
• salt and freshly ground black pepper
• large handful fresh basil
• chopped
• 4 tbsp olive oil
• 2 tbsp pine nuts
• 1 tbsp lemon
• juice only
• salt and freshly ground black pepper
• 1 lime
• cut into wedges
• to garnish
• 1 sprig fresh flat leaf parsley
• to garnish

Directions

• For the sea bass
• place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour.
• Place the paprika
• chilli flakes
• salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture.
• Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side
• or until it is cooked through. Remove the sea bass from the heat and set aside.
• For the gorgonzola mash
• place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth.
• Add the gorgonzola pieces
• cream
• butter
• salt and freshly ground black pepper to the potato and mix well.
• For the pesto
• place all the pesto ingredients in a food processor and blend..
• To serve
• spoon the mash onto a clean plate
• place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley.