Brush the fish with 25g of the melted butter, season with salt and pepper and cook under a medium grill for about 10 mins each side. Meanwhile, bring a pan of water to the boil, add the samphire and simmer for 3 mins. Drain and toss with the rest of the melted butter and a drizzle of olive oil. Serve the fish on top of the samphire drizzled with any remaining melted butter from the pans and with a lemon wedge on the side.
Recipe by appetite magazine at https://www.appetitemag.co.uk/sea-bass-and-samphire/