Sea Bream with White Wine Sauce, Anya Potatoes and Samphire

Serves 2

4 fillets of bream. skin on
1 onion
olive oil
butter
1 glass white wine
splash of cream

150g samphire
anya potatoes

Fish:
Season and leave to rest while making sauce and cooking vegetables. Make cuts into the skin to stop the fish curling up as it cooks. Fry in olive oil and butter until golden and crispy on the outside an opaque in the centre.

Sauce:
Fry onion in butter and olive oil until soft. Add wine and heat until it reduces, add cream, season to taste.

Samphire:
Clean and remove any woody stems. Remember samphire does not store well so eat as fresh as possible. Simmer in a pan of water for 1 minute. Samphire is very salty so serve with unsalted butter and don't add salt to the cooking water.

Serve with boiled anya potatoes.