Seabass, samphire and clams

Seabass, samphire and clams

For 2, £6.50/person


200 grams of seabass

150 grams samphire

50 grams cooked clams

 150 grams unsalted butter 2 tablespoons olive oil

Salsa Verde

Juice of 1 lemon

Handful of flat leaf parsley 

2 twigs of mint

2 fillets of anchovies

Salt and pepper

½ clove of garlic

1 teaspoon of Dijon mustard

4 tablespoons of  olive oil

10 grams of mini capers

10 grams of mini gherkins


Salsa verde – put all the ingredients for the salsa verde in a mortar or food blender and mix until smooth. Set aside.  

Seabass –  oil and season the skin side of the seabass with half a spoon of olive oil, salt and pepper. Place the seabass with the skin side down on a hot pan on medium heat and cook for 2 minutes without moving the fish. Then turn it to the flesh side and cook for another 1 minute. To confirm the fish is cooked, insert a cold knife on the thickest part of the fish and then remove: if the knife is now warm, the fish is cooked. Set aside. 

Samphire and clams – on a hot pan on medium heat,

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