Samphire is a vibrant green vegetable that grows near the sea, and can thus be quite salty. Unsurprisingly, it goes extremely well with fish!
First, prepare the samphire by washing in cold water to remove any excess saltiness, then blanch in boiling water for 2 – 3 minutes.
Drain in a seive and run cold water through it to stop any further cooking. Put to one side while you get on with the rest of the meal.
Scrape new potatoes, cut into slices and boil for about 4 - 5 minutes, until just starting to soften, drain and let dry for a few minutes,
then put into a hot frying pan with a Tbs olive oil. Spread out and fry, turning as they start to brown. Add a thinly sliced banana shallot
and stir this around with the potatoes until starting to soften, then add the drained samphire. Season everything with freshly-ground black pepper
and cook gently for a few minutes while you prepare the fish. Lightly dust fillets of sea bream with seasoned flour and fry in hot olive oil
in another pan until golden, 2 - 3 minutes on each side, then serve with the potatoes and samphire.