Sea bass and samphire

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


Rhubarb cake
Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.