Pan-Roasted Jewfish with Baby Beetroot, Fried Cavolo Nero, Pancetta and Saffron Banyuls

• butter, for frying
• 12 baby beetroot (beets), cooked and peeled
• 20 cavolo nero leaves
• 150

Place two saucepans on the stove and add some butter to each. Lightly sauté the beetroots in one pan and the cavolo nero leaves in the other. In another pan, sauté the diced pancetta until evenly browned and then add the lentils. Preheat the oven to 200°C (400°F/Gas 6)