Fillet of Sea Bass with Samphi, Shrimps and Cockles

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By Mark Hix

Published 2006

  • About

On my shrimping expedition, it seemed quite natural that the ingredients available there — bass, shrimps, cockles and samphire should be married up in a dish all of their own. Now this is what British cooking is all about, not just reviving the classics, but also marrying up affinitive ingredients that all bear a relationship to the locality.

If all the ingredients are not available, then you could quite easily use either cockles or shrimps or leave out the ‘samphi’ as the locals ca