Wild Anglesey Sea Bass with Samphire,
Sauteed New Potatoes and Herb Butter

serves four
Ingredients

4 x 6oz or 7oz fillets of Anglesey sea bass
12 medium-sized new potatoes
200g fresh samphire
25g chives
25g parsley
25g tarragon
150g butter

Method

1. Cover new potatoes with water and bring to boil. Simmer until just tender, drain and leave to cool.
    
2. Once cooled, slice the potatoes in half lengthways then put to one side.
    
3. Soften butter to room temperature.
    
4. Chop herbs and mix with butter.
    
5. Heat a non-stick pan until very hot and add a little oil. Season the sea bass and place skin-side down in a pan.
    
6. In another pan, add a small knob of herb butter and put potatoes in. Sautee until golden brown.
    
7. Add samphire and sautee for a further three minutes. Do not season, as the samphire is naturally salty.
    
8. When the sea bass is golden brown on the kin side, flip over and cook on flesh side for a further two minutes.
    
9. To serve, place samphire down one side of the sea bass and place the potatoes on the other side. Finish with a knob of herb butter.

By Ashley Clarke, head chef at Samphire Restaurant, Hale, Cheshire