Jersey Sea Bass with Jersey Butter and Samphire

Prepare the Jersey Royal Potatoes: Steam or boil the Jersey Royal potatoes until tender, about 15-20 minutes. Set aside and keep warm.

Prepare the Seasonal Greens: Steam or lightly boil your choice of seasonal greens until just tender-crisp. Set aside and keep warm.

Prepare the Sea Bass: Pat the sea bass fillets dry with paper towels. Season both sides with salt and pepper.

Cook the Sea Bass: Heat olive oil in a large frying pan over medium-high heat. Place the sea bass fillets skin-side down (if using skin-on fillets) in the hot pan and cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork. Remove from the pan and set aside, keeping warm.

Make the Jersey Butter Sauce: In the same frying pan, deglaze with the dry white wine (if using), scraping up any browned bits from the bottom of the pan. Reduce slightly.

Whisk in the Jersey Milk and lemon juice.

Reduce the heat to low and gradually whisk in the chilled, cubed Jersey butter, a few cubes at a time, until the sauce is emulsified and smooth. Be careful not to overheat the sauce or it will separate.

Stir in the samphire into the butter sauce. Allow it to gently wilt for a minute or two.

Assemble and Serve: Place a portion of Jersey Royal potatoes and seasonal greens on each plate. Top with a sea bass fillet. Spoon the Jersey butter sauce with samphire over the sea bass. Garnish with fresh chopped parsley.

Serve immediately.