4 fillets sea bass
1/2 small bag new potatoes, quartered
180g samphire – you can get this on the fresh fish counter in the supermarkets at the moment
150g soya beans – you can buy these frozen in supermarkets
1 large shallot, finely chopped
1-2 cloves garlic finely chopped
Blanche the samphire in boiling water (do not add salt to the water) for 30 seconds then drain and plunge straight into a bowl of cold water and set aside. Boil the potatoes in plenty of salted boiling water until just tender then drain.
In a sauté pan or wide frying pan, heat a around 1 a little oil then add the onions and garlic and fry well until you have good colour on the onions. Then add the potatoes and again fry until you have some nice colour on your potatoes. Finally add the samphire, soya beans and a large knob of butter, stir well and cook over a low to medium heat until you fish is ready.
In a frying pan add a large knob of butter and about 1/2 tbsp of olive oil (so the butter doesn’t burn). Let this get really hot and foamy. Season your fish fillets well and then place skin side down in the pan and cook for a couple of minutes. When you have a nice crispy skin flip over for 1 minute to finish cooking.
Serve immediately drizzled with the butter from the frying pan and your potatoes, samphire and soya beans.