Servings: 2

425 g sea bass, skin-on fillets
1 bunch fresh rosemary, stemmed and chopped
2 tbsp olive oil
salt and black pepper
2 courgettes
200 g samphire
½ lime, the juice
1 bunch fresh basil

Preheat the oven to 350°F (180°C).

Make incisions in the sea bass fillets and fill them with rosemary. Brush the fillets with olive oil. Season with salt and pepper and place the fish in a baking dish. Bake for 15 minutes.

Meanwhile, slice the courgettes lengthwise with a julienne peeler – just slice the courgettes until you get to the core where the seeds are. Heat a splash of olive oil in a large skillet over medium heat. Add the courgettes and cook for about 2 minutes; the courgettes should remain firm.

Add the samphire and lime juice, and season with pepper.

Simmer the mixture for 2 minutes more.

Finely chop the basil. Remove the vegetables from the heat and add the basil.

Arrange the vegetables on plates and place the fish on top.

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