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Sea bass wrapped in pancetta served on mashed butternut squash, pine nuts and peas


For the bass
  • 1 seabass fillet, cut in half

  • 4-6 slices pancetta

For the mashed squash
For the pesto

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the bass, lay out 2-3 slices of the pancetta side-by-side, overlapping slightly, and place a piece of fish at the end. Roll up the fish in the pancetta, then place in a roasting tin. Repeat with the remaining pancetta and fish. Cook in the oven for 10-12 minutes, or until the pancetta is golden-brown and the fish is cooked through. Keep warm.

  3. For the squash mash, cook the squash in a pan of boiling water for 10-12 minutes, adding the peas during the final two minutes of cooking. Drain well and crush the squash and peas together with a masher, then stir in the remaining mash ingredients.

  4. For the pesto, place all of the ingredients into a food processor and blend until smooth.

  5. To serve, spoon the squash mash onto a serving plate and place the fish on top. Drizzle the pesto around the edges of the plate to garnish.

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