Spicy Pan-Fried Sea bass with Seasonal Veg with Palo Cortado

Butternut Squash Puree

1. Preheat oven to 180C/350F/Gas 4
2. Place the garlic, cubed squash & potatoes on a roasting tray
3. Drizzle over the olive oil. Season to taste, with Sea salt, freshly ground black & white pepper then scatter over the springs of fresh thyme
4. Roast in the oven for 40-50 minutes, or until the squash is tender and has turned golden-brown in places
5. Place in a bowl & used a hand blender to puree. Drizzle over some olive oil (optional) and Serve

Sea bass

1. Trim each sea bass fillet so they are both the same shape
2. Season to taste, with Sea salt, freshly ground black on both sides
3. Heat the pan until very hot and then add 2 tbsp of oil.
4. Place the fillets in the pan, skin-side down. Press each fillet down to stop it from curling up as soon as you place them in.
5. Reduce the heat to medium, then leave the fish to cook for 4-5 minutes until the skin is nicely golden and crisp
6. Turn the fillets over, then fry on the flesh side for about 2 minutes
7. Remove the pan from the heat & leave the fillets to finish cooking in the residual heat before serving

Creamy Wild Mushroom Truffle Sauce

1. Heat the pan until hot, add olive oil & melt butter over medium heat.
2. Add mushrooms and garlic, stirring occasionally, cooking for about 5-6 minutes until tender & browned
3. Stir in heavy cream, thyme & oregano. Season with salt and pepper, to taste.
4. Reduce heat & simmer until slightly reduced and thickened for about about 5minutes. Drizzle black truffle oil and serve.

Garlic Sautéed Spinach

1. Heat the pan until hot, add olive oil over medium heat.
2. Add the garlic & sauté for about 1 minute, until the garlic is just beginning to brown
3. Add the spinach, using a spatula to lift the spinach & turn it over
4. Cover the pan & cook for about 1-2 minutes
5. Drain any excess liquid from the pan, sprinkle with sea salt to taste & serve