Ingredients
100g sea bass fillet, cleaned

For the filling:
10g spinach leaves, blanched
20g sundried tomatoes
30g prawns, cleaned, no shell and halved
5g garlic
50g cured pancetta

Method

Mix the filling together in a bowl. Place the sea bass fillet on a tray and put the filling on one side. Roll the fish and set aside.

Place the pancetta on a tray and roll in the sea bass. Place in a fridge to rest.

Cook in a moderate oven for approximately eight minutes. When done, dress with olive oil and serve.

James Mifsud is an Executive chef, The Westin Dragonara Resort, St Julian’s.

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