IN SEASON Early spring

Sea bream with brown butter and samphire

This simple dish makes the most of a fish supper. It’s butter heavy, with a very decadent sauce. Serve with herby mashed potatoes.

Serves 2 • Ready in 25 mins

2 sea bream fillets (about 100g each)
1tbsp rapeseed oil
70g unsalted butter juice of ½ lemon
2tbsp finely chopped parsley
50g samphire
2tsp capers

for the herby mashed potatoes:

300g Maris Pipers, peeled and cut into even pieces
80g half-fat creme fraiche
1tbsp unsalted butter
2 sprigs of rosemary
10g parsley, stalks removed and leaves roughly chopped

1 For the herby mash, put the potatoes into a large pan of salted water and bring to the boil. Cook for 15-20 mins until soft. Melt the creme fraiche and butter together in a pan with the rosemary, parsley stalks and a pinch of salt.

2 Drain the potatoes, then mash until smooth. Remove herbs from the creme fraiche mixture and stir that through the potatoes with the chopped parsley.

Use a kitchen towel to pat the fish dry, then make 3 incisions in the skin and season with sea salt. Heat the oil