Makes enough for 6 good portions

• 750 - 900g sea bass descaled, pin bones removed, and cut into 4 fillets
• 225g samphire
• 500g new potatoes
• 2 shallots
• 2 garlic cloves
• 175g smoked streaky bacon
• 125g broad beans
• Knob of butter (Not for Ollie)
• olive oil
• salt and pepper
• Champagne Sauce

1. Cut the bacon into lardons
2. Dice the shallots
3. Finely chop the garlic
4. Pod the broad beans if required
5. Strip the fronds from the samphire and wash thoroughly
6. Blanch samphire in boiling water for 30 seconds, refresh in cold water, drain and set aside
7. Put the new potatoes in a large pan of salted water, bring to the boil and cook until just tender, then drain
8. Heat a large frying pan over a high heat and add a little olive oil, fry bacon
9. Add onions and garlic and fry for another few minutes
10. Add the potatoes, shaking the pan so that they are browned all over
11. Add the samphire, broad beans and butter
12. Season with pepper and toss thoroughly
13. Prepare the Champagne Sauce as per the instructions
14. For the sea bass, score the skin with a sharp knife, sprinkle skin side with salt and pepper and drizzle with a little olive oil
15. Cook the sea bass in a preheated grill for 4 minutes, until the skin is crispy and the flesh cooked
16. Serve the potaroes on a large plate topped with the sea bass, pour over the champagne sauce