Step 1

Season the sea bass fillets with salt and pepper. If you don't have sea bass you can use sea bream or trout.

Step 2

Heat a skillet greased with avocado oil over a medium-high heat. Once hot, add the sea bass fillets, skin side down, and cook for about 3 to 4 minutes until the skin is nicely crisp. Use a spatula to carefully turn the fillets, and depending on the thickness of the fillets, cook for another minute or two. Remove from the skillet and keep warm.

Step 3

Add butter (or ghee) to the pan where you cooked the sea bass. Add the samphire (or use spinach if you can't get samphire). Do not add salt is you're using samphire as it's already salty. Cook for just 2 to 3 minutes, tossing with tongs to ensure even cooking.

Step 4

Serve the samphire with the sea bass and drizzle with lemon juice just before serving. Eat warm or refrigerate for up to a day.