Pan-fried sea bass, sautéed potatoes and rainbow chard with a prawn, grape and pine nut beurre noisette

Method

1. Dry the sea bass skin with kitchen paper then season with salt.
2. Prepare the beurre noisette by heating 100g butter in a saucepan over a medium heat until it begins to brown.
3. Lightly toast the pine nuts in a dry pan until golden, then add to the butter along with the prawns and grapes. Heat through and keep warm until the fish is cooked.
4. Heat a glug of oil in a saucepan and place the fish skin side down, making sure you keep them flat by placing a weight on top – a plate or bowl should do the trick. Fry for 3-4 minutes, then turn the fillets over and add a knob of butter. Baste the fish with the butter and cook for a further minute.
5. Meanwhile sauté the potatoes in a hot pan with oil and butter until golden, and pan-fry the chard in a little butter and seasoning.
6. To serve, arrange the potatoes on a plate, top with the chard, then the sea bass. Spoon over the sauce.