Pan-fried spicy sea bass with gorgonzola mash and fresh pesto recipe
 1 tbsp plain flour200-300g/7oz-10oz sea bass fillet1 tsp paprika½ tsp chilli flakessalt and freshly ground black pepper1 tbsp olive oil 1 tbsp plain flour 200-300g/7oz-10oz sea bass fillet 1 tsp paprika ½ tsp chilli flakes salt and freshly ground black pepper 1 tbsp olive oil 1 sweet potato, peeled and sliced75g/2½oz gorgonzola, sliced50ml/2fl oz double cream25g/1oz buttersalt and freshly ground black pepper 1 sweet potato, peeled and sliced 75g/2½oz gorgonzola, sliced 50ml/2fl oz double cream 25g/1oz butter salt and freshly ground black pepper large handful fresh basil, chopped4 tbsp olive oil2 tbsp pine nuts1 tbsp lemon, juice onlysalt and freshly ground black pepper large handful fresh basil, chopped 4 tbsp olive oil 2 tbsp pine nuts 1 tbsp lemon, juice only salt and freshly ground black pepper 1 lime, cut into wedges, to garnish1 sprig fresh flat leaf parsley, to garnish 1 lime, cut into wedges, to garnish 1 sprig fresh flat leaf parsley, to garnish Method For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside.For the gorgonzola mash, place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well.For the pesto, place all the pesto ingredients in a food processor and blend..To serve, spoon the mash onto a clean plate, place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley. For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour. For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside. For the gorgonzola mash, place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth. For the gorgonzola mash, place the sweet potato into a saucepan and boil for ten minutes or until the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well. For the pesto, place all the pesto ingredients in a food processor and blend.. For the pesto, place all the pesto ingredients in a food processor and blend.. To serve, spoon the mash onto a clean plate, place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley. To serve, spoon the mash onto a clean plate, place the sea bass fillet on top and drizzle with pesto. Garnish with the lime wedges and parsley.