1 seabass fillet, cut in half
4-6 slices pancetta
Preheat the oven to 200C/400F/Gas 6.
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.
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.
For the pesto, place all of the ingredients into a food processor and blend until smooth.
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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