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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