Seabass and Samphire

Samphire is a lovely green that grows on the salt marshes here in Wales.  Full of the flavour of the sea, it needs the simplest of preparation – steam it for 5 minutes and then dress with butter and lemon juice. 

This lovely dish is one of my favourite ways of cooking such a light and delicate fish as Seabass.  Seasoned lightly and sandwiched between slices of lemon and dotted with butter.  If you can get hold of samphire (it isn’t always available), then a handful of parsley would work instead. 

Simply lay a sheet of greaseproof paper over a sheet of tinfoil on a shallow roasting tray, add a layer of lemon slices, strew with the samphire or parsely, place the fish on top and  season, then top with another layer of lemon slices and dot lightly with butter.  Wrap loosely with the greaseproof and foil so that the fish steams in its parcel and cook in a hot oven for 15-20 minutes.  The actual cooking time will depend on the type of fish and the thickness of the fillets.  It’s cooked when it flakes readily and becomes opaque. 

This method works well on a barbecue too, cut the bottom layer of lemon slices a little thicker to protect the fish from the hot coals.