Sea bass and samphire

Sea bass and samphire

Sea bass and samphire
 
Serves: 4
Ingredients
  • 8 sea bass fillets, skin on
  • 50g melted butter
  • salt and pepper
  • 225g samphire
  • drizzle olive oil
  • lemon wedges to serve
Method
  1. 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.
 

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