Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
350g Potatoes Small new potatoes
2 Sea Bass Fillets
pinch of Cayenne pepper
1 tsp Sunflower or vegetable oil
85g Samphire well washed
25g Unsalted butter
15g Shallot Finely chopped
4 tbsp White wine
1 sprig Tarragon chopped

Nutritional information

33g
Protein
1.9g
Salt
29g
Carbs
31g
Fat

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Sea Bass with Samphire

Sea Bass with Samphire

Real seafood freshness

A light buttery fish with salty crunch samphire on top

Ingredients

Directions

Share

This Mediterranean fish dish is a gorgeous dish that is light with a fresh  lemon zing. This light delicate sea bass sits on a bed of buttery new potatoes topped with a crunch of salty fresh samphire, perfect dish to feast upon in spring – add some shellfish and you’re in for a feast. This recipe originally suggests sea trout but I used sea bass. The recipe should work with most white fish.

https://www.bbcgoodfood.com/recipes/sea-trout-samphire-potted-shrimp-lemon

 

Steps

1
Done

Steam the potatoes for 15-20mins, either using steamer basket or a simple metal colander over a pan of boiling water, with the lid on top.

2
Done

Slash the fish skin a few times, then season generously and sprinkle with cayenne. Put a heavy-based frying pan over a medium heat, adding oil once pan is hot. Cook the fish, skin-side down, for 6 mins, until the skin is golden and crisp. Avoid the urge to move it about.

3
Done

Season the fish on the upper side, then carefully turn the fillets using a fish slice or spatula. Cook for 2 mins more until the fish has changed from dark to pale pink all over, with a little blush remaining in the thickest part.

4
Done

Scatter the samphire over the cooked potatoes, return the lid and steam for 2-3 mins until just tender with still a crunch.

5
Done

Place the samphire onto the plate then put the fish on top and drizzle with lemon.

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Hannah Jackson

Fish and samphire, whats not to like. Delicate fish that just flakes apart on your plate with the salty samphire and a squeeze of lemon to untie the ingredients together. Fantastically light dinner or lunch which doesn't leave you too full

previous
Tortellini with spinach and ricotta
next
Lemon and poppyseed cupcakes
previous
Tortellini with spinach and ricotta
next
Lemon and poppyseed cupcakes

Add Your Comment