Worcestershire Sauce-Glazed Sea Bass Fillet with White Cabbage

Tex-mex-inspired comfort food: tender sea bass fillet paired with white cabbage, sauerkraut and cherry tomato and rigatoni, finished with shiso leaf and tarragon and a hit of dried dill weed. 1. Pat the sea bass fillet dry and season with salt, dried dill weed. 2. Heat beef tallow in a heavy pan and roast the sea bass fillet until it develops a deep golden crust, about 17 minutes. 3. Add white cabbage, sauerkraut and cherry tomato to the pan and cook until just tender, stirring in shiso leaf and tarragon for fragrance. 4. Cook the rigatoni separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of worcestershire sauce before serving hot.