If you want to liven up sea bass, sausage or even strawberries, nothing does the trick like balsamic vinegar. It was during a trip to the Med when I came across this simple but stunning way of cooking white fish with balsamic vinegar. At the restaurant, they splashed a sea bass with thick syrupy aged balsamico, roasted it briefly and served the filleted fish with the juices poured over the top.

It gave the bass a spicy sweetness and beguiling succulence that I couldn't wait to reproduce at home. This has become a favourite way of livening up any white fish fillet, from plaice to sole, and it's as easy to do for one as it is for ten.

All balsamic vinegar, even thin, commerical balsamico gives food a hauntingly sweet yet piquant, almost nutty intensity making it a versatile kitchen secret. The better the quality, the less you will need.

A dribble of aged aceto balsamico over a tomato salad, with olive oil and salt, is the perfect complement of flavours, but this dark, rich vinegar has so many other uses. Try it splashed over a chunk of Parmesan, or stir it into fried onions for a mellow depth of flavour. It will tranform gravies and enrich stews and is also a way of adding interest to fried chicken, chicken livers and steak.

Grilled white fish with balsamico

Prep 10 mins

Cook 20 mins

Serves 4

INGREDIENTS

4 fillets of white fish such as cod, haddock or sea bass

300g basmati rice

1 tbsp olive oil

4 tbsp balsamic vinegar

350g young spinach

4 x 15cm squares of tin foil

Place the fish on a plate and season lightly with salt. Leave for ten minutes. Meanwhile, rinse the rice and place in a pan with 450ml cold water. Bring to the boil, then immediately reduce the heat to very low and cover the pan. Cook for 10 minutes. Turn off the heat and leave, covered for 10 minutes. Boil the kettle. Pre-heat the grill to its highest setting. Rinse the fish and pat dry with kitchen paper.

Smear the fish fillets with olive oil, place on the foil squares and fold up the edges to make little boats. Splash each fillet with one tablespoon balsamico. Place on the grill pan and cook, placed about 6cm from the heat for 5-8 minutes, depending on the thickness of the fillet, until just cooked through. If more convenient, cook the fish in a hot oven (400F/200c/gas smark 6).

Cook the spinach for one minute in boiling salted water. Drain in a colander, pressing out excess water. Slip fish and juices on to a plate and serve with the rice and spinach.