Grilled Sea Bass on a bed of Samphire

2013-02-14 19.25.22

Ingredients (Serves 4)

  • 4 x Sea Bass Fillets
  • 500g Samphire
  • Salt and Pepper
  • Knob Butter
  • 500g New/Salad Potatoes


  • Season the Sea Bass and then grill until the skin is opaque
  • Then turn over and grill for around a minute until the skin is crispy
  • At the same time gently steam the Samphire over the boiling potatoes until tender then roast with some thyme and seasoning, once cooked place the Samphire in a bowl and add the butter to season it.
  • Place the potatoes on a plate, add the Samphire and rest the Sea Bass on the top and serve!

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