Sea bass with spiced red cabbage

Method

1. Put the orange juice and sugar in a thick-based saucepan and gently heat until the sugar dissolves.
2. Add the shredded cabbage and sliced fennel, and bring to the boil. Add the sultanas, spices and vinegar, stir and cover with a lid. Turn down the heat and simmer for about 20 minutes. Add a small amount of water if necessary.
3. Meanwhile, brush the skin of the sea bass with olive oil and season with black pepper, then slash the skin 3 times. Heat a heavy-based non-stick frying pan and, once hot, fry the fish, skin-side down, for 5 minutes or until the skin is crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 seconds to 1 minute, then transfer to a serving plate and keep warm.
4. Spoon the spiced red cabbage on to 2 plates and top with the sea bass fillets.