: Seafood

Four pieces of sea bream, with the skin on, each around 130/140g
125g organic butter
200g fresh samphires*
One coffee spoon of finely chopped fresh seaweed: sea lettuce or dulse or kombu
One coffee spoon of chopped chives
One coffee spoon of roughly chopped flat parsley
The grated zest of half a lemon
Table salt, freshly ground pepper to season

Take 100g of organic butter and heat it to around 60 degrees Centigrade. Turn off the heat and stir in the finely chopped seaweed: leave to infuse for an hour. While the seaweed butter is infusing, clean and trim the samphires (see the note below) then set them aside.

Cooking and serving

Take half the remaining butter and cook off the fish in a non-stick pan. In a separate skillet, use the rest of the butter to sweat the samphires gently, taking care not to overcook them. Drain them in a small colander and start plating up immediately.

Heat the seaweed butter and stir in the chives, parsley and grated lemon zest. Plate up the hot fish pieces and top them with the seaweed butter mix adding the samphires as a garnish.

Serve immediately.