Thinly slice shallots, cut new potatoes into 5mm thick slices and sauté both with diced pancetta. Season with sea salt, black pepper and thyme,
cover the pan and stir from time to time, until the potatoes are cooked and golden brown, about 20 minutes. Add in sliced courgettes for the last 5 minutes.
Meanwhile, coat fillets of sea bass in seasoned flour and fry in olive oil for 3-4 minutes each side. Serve with the sautéed vegetable, garnished with parsley,
and a wedge of lemon.