Ingredients

• 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

Directions

• 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.