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.