Russ Williams on ITV's Britains Best Dish

Britain's Best Dish Judges ITV 1

Ed Baines Jilly Goolden John Burton Race

The Judges Comments ...

Ed Baines " Beautifully cooked dish, it's fantastic"
Jilly Goolden "It's great, a really really lovely dish"
John Burton Race "One of the nicest main courses I have ever tasted"

The Recipe

Pan fried sea bass with sautéed potatoes
and roasted fennel

INGREDIENTS
. 1 white Spanish onion
. 1 clove garlic
. 1 head curly english parsley
. 3 whole lemons
. 500g of Jersey royal new potatoes
. 1 large head fennel
. 2 block 250g unsalted butter for cooking and the sauce
. 2 600/800 g sea bass fillets
. 200g plain flour
. Table salt
. Ground white pepper
. Extra virgin olive oil
. 1 jar baby capers
. 1 bunch flat leaf parsley
. 1 packet thinly sliced pancetta

METHOD
1. Chop the onions, garlic, parsley and lemons.
2. Par-boil the new potatoes for 10-15 minutes in boiling salted water
3. Drain the potatoes and leave to cool and slice.
4. Heat a wok and cook the onions, garlic and sliced potatoes in butter for 10 minutes.
5. Roll the sea bass in the seasoned flour and pan fry skin-side down in a mixture of butter and oil for 5 minutes.
6. For the sauce, melt the butter with capers & lemon juice and season.
7. Chop the fennel and place on a baking tray with olive oil and butter and bake for 3 minutes at 180 degrees Celsius.
8. Place the pancetta on a separate baking sheet and bake until crisp.
9. Add the chopped parsley to the potatoes.
10. To serve, place the potatoes in a ring on the plate, remove the ring, place the sea bass on top and add the fennel & pancetta. Spoon the sauce over and serve with a lemon wedge and parsley.