Serves 2


2 x 6oz skinned sea bass fillets
2 tbsp butter
2 limes (cut in half)
1 beaten egg
4oz seasoned flour (salt, pepper, cayenne)
125ml dry white wine (Chardonnay is recommended)
12oz fresh spinach (chopped)
3oz gorgonzola cheese
3oz double cream
Splash of garlic olive oil

Dip the fillets in the seasoned flour and then separately into the beaten egg.

Heat the butter in an oven proof sauté pan. Once golden, add the fillets. When the fillet is lightly browned, turn over.

Squeeze a lime over each fillet. As soon as it sizzles, pour the wine over the fillets.

Place the pan in a pre heated oven (around 170C) for around 7 minutes.

In the meantime, heat the garlic olive oil in a separate pan and sauté the spinach, cheese and cream over a low heat. When the cheese has melted, spoon the spinach over the centre of each serving plate (warmed) and place a fillet on top of each. Spoon over the remaining sauce.

Garnish with slices of lime and serve with toasted Bruschetta.

Wash the fish and pat dry with kitchen towel. Rub the fish inside and out with the sea salt and place onto a baking tray. Place half of a lime on each of the fish and squeeze the juice of the remaining limes over the fish. Top with slices of butter.

Place the fish in the oven for about 7 minutes. Remove from the oven and spoon over the juices. Place back in the oven and cook for a further 5 minutes.

Serve the fish as whole.

Tip: To check if the fish is cooked, run a filleting knife into the flesh and along the backbone. If it comes away easily from the bone, the fish is ready.