Thyme roasted fillet of sea bass with sautéed globe artichokes and Jersey Royal New Potatoes

20 Jersey Royal New Potatoes

4 Globe artichokes (cooked and prepared)

4 Sprigs of thyme

Salt & pepper

Baby spinach

4 8oz Sea bass fillets

Method

• In a sauté pan add a knob of butter and melt

• Add the Jersey potatoes, artichoke chunks and fry until golden

• Add the thyme and season and place in the oven

• In a non stick pan place the sea bass skin side down and fry until golden

• Turn the fillets over and leave to gently finish cooking

• Place a good spoonful of potato on 4 plates and place the sea bass on to