Sea bass with clams, cabbage and pickled rock samphire

Get a taste of the sea with James Nathans snappy medley of fish, shellfish and coastal samphire
Sea bass with clams, cabbage and pickled rock samphire
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 150 g fillet sea bass
  • 1 tbsp olive oil
  • 6-8 clams, cleaned
  • 4 tbsp white wine
  • 25 g cold unsalted butter, plus extra for frying
  • 2-3 tbsp chopped chives
  • ΒΌ green pointy cabbage, such as Hisby, shredded
  • 1 tbsp pickled samphire

Tips and Suggestions

This recipe can easily be doubled or quadrupled to serve more people.


1. Season the fish with sea salt and freshly ground black pepper and rub the skin with the olive oil.

2. Heat a non-stick frying pan over a high heat and cook the fillet skin-side down for 3-4 minutes, or until golden brown and crisp. Turn the fish over and cook for a further 1-2 minutes, or until cooked through. Remove from the pan and keep warm.

3. Heat a small, lidded saucepan and add the clams. Pour in the wine, cover and steam the clams for 1-2 minutes, or until they all open (discard any that remain shut). Remove the clams from the pan and keep warm.

4. Bring the clam cooking liquid to the boil and reduce to a volume of 1 tablespoon or so. Whisk in the cold butter then remove from the heat and keep warm. Stir in the chives.

5. Blanch the shredded cabbage in a saucepan of boiling water for about 1 minute, then drain and refresh in cold water. Drain again. Melt a little butter in the pan you used to cook the fish, add the cabbage and reheat it, tossing well to coat.

6. To serve, place the sea bass in the centre of a plate and spoon the cabbage and clams around. Drizzle over the chive butter sauce and garnish with pickled samphire.

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