2 Seabass fillets
1/2 tsp fennel seeds
1 lemon
3 tbsp chopped pancetta cubes

New potatoes
Sea salt
Splash of white wine vinegar
Tbsp chopped parsley
Slug of olive oil

Cut the potatoes into cubes but keep the skin on.
Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.
Sprinkle over more parsley and some sea salt crystals.

Pan fry the pancetta until browned, remove from pan and set aside.
Add Seabass fillets , skin side down and hold a wooden spoon on them to flatten for a couple of seconds.
Grind the fennel seeds in a pestle and mortar until broken down
Sprinkle fennel over fish from a height along with some salt and pepper.
Add zest of lemon then keep aside to make lemon wedges for serving.
When skin is crispy, remove from heat and flip fish over, return pancetta to the pan and heat through.

Serve with veg, salad of choice. And a wedge of lemon.