Pan Roasted Sea Bass

2 fillets of wild sea bass, about 175g each 2 sprigs of rosemary 2 plump cloves of garlic in their skins, bashed with a knife 25g butter A glug olive oil Splash of white wine Sea salt Lemon juice

Heat the oil in a heavy based frying pan with a tight lid and lay the fillets skin side down. Fry for 3-4 minutes until the skin is crisp and golden. Turn the fish over, add a splash of wine and allow the alcohol to evaporate and sizzle. Remove the fish from the pan and place on serving plates. Add a squeeze of lemon to the pan juices, season to taste then spoon over the fish. The garlic should be moist and creamy when mashed with a fork and should be served with the fish.