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Sea bass with samphire and brown shrimps

Tom Parker Bowles from Market Kitchen
Tom Parker Bowles adds the salty tang of samphire to his simple and delicious fish dish

Sea bass with samphire and brown shrimps

Method

1. Preheat the oven to 200C/gas 6.

2. Season the fish fillets with salt and freshly ground black pepper and put them in an ovenproof dish, rubbing each fillet with a little butter.

3. Cover with baking paper and cook for 12 minutes.

4. Melt some more butter in a heavy-based frying pan, add the samphire, season with salt and freshly ground black pepper and cook for about 2 minutes.

5. Add the shrimps and cook for 1-2 minutes until warmed through, then sprinkle with the chervil.

6. To serve, put the fillets on a plate and spoon over the buttery shrimp and samphire mixture.

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Serves: 1

Prep: 10 min
Cook: 15 min

Ingredients
2 sea bass fillets, (150g each) skin on
Butter, for basting and frying
50g Samphire
40g cooked brown shrimps, peeled
1 handful chervil, finely chopped