For the pesto, toast the pine nuts in a dry pan over a medium heat until golden, then tip into a food processor with the remaining pesto ingredients and blitz until smooth.

Pat the skin of the sea bass dry with kitchen paper and season with salt on both sides. Heat the oil in a non-stick pan over a high heat, then place the fish skin-side down and cook for 3 mins until the skin is crisp.

Flip the fish and add the butter, wine, lemon zest and a splash of lemon juice to the pan. Cook for another 2 mins, then remove the fish and set aside. Add the remaining ingredients to the pan and cook on a high heat for 2 mins, stirring occasionally. Season to taste, adding a splash more lemon juice if needed.

Drizzle the buttery sultana salsa over the sea bass, serve with a generous dollop of kale pesto and crispy new potatoes or salad.