Pan roasted wild sea bass fillet
Boil the sweet potato with the skin on until soft to the touch but not soggy. Strain, peel and crush then season with salt and pepper. Add the finely sliced spinach and mix well.
Place the butter in a pan and gently melt on very low heat. When melted let it rest until the butter is split. Gently separate the ghee from the white serum and discard the serum.
Place the ghee in a non-stick pan and cook the seasoned sea bass skin side down first on low heat. Turn to the flash side and cook on medium heat for 2 minutes.
Collect the fish in an oven tray and add the sesame seeds, chorizo and gherkins. Cook on low for 1 minute, add the shrimps and cook for further 2 minutes on medium heat. Serve with the mashed potato and sea bass.