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
- 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.
