Mike's Crisp Sea Bass, Crushed Violet Potatoes and Samphire Beurre Noisette

(Serves 2)

1 Sea Bass (filleted, scaled and pin boned)

400g washed violet potatoes

500g marsh samphire (alternativly sea purslaine)

1 lemon

Knob of unsalted butter

Salt and pepper

Flour for dusting

Flat leaf parlsey to garnish

Extra virgin olive oil

This is a nice, simple and quick dish that anyone can rustle up after a hard days work and best of all its packed full of flavours and amazing colours.

1. Boil the potatoes in salted water until soft enough to break up with a fork. Drizzle with some olive oil, season and set aside somewhere warm

2. Lightly flour the skin of the sea bass and place in a cool, oiled, non-stick pan and place on a high heat. When cooking fish like this, it is important not to fiddle with it whilst its cooking. You want to leave it until its 80-90% cooked (You will notice the flesh changing colour and a nice brown edge starting to creep up the sides)

3. Squeeze 1/2 of the lemon on the fish and throw in a small knob of butter before flipping it over. Keep basting the skin with the foaming butter until the fish is just cooked through before taking it out and letting it rest on some kitchen towel

4. Whilst the pan is still hot, add another small knob of butter and add the samphire. You want to let the butter turn brown and nutty (Beurre Noisette = Nutty Butter)

5. To assemble, place the potatoes in the centre of the plate and lay the fish on top. Spoon over the samphire and butter. Finally sprinkle with some choppped parsley and another squeeze of lemon juice