Grilled Sea Bass on a bed of Samphire

Ingredients (Serves 4)

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

Method

• 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!