Sea bass with samphire and brown shrimps

Preheat the oven to 200C/gas 6.

Season the fish fillets with salt and freshly ground black pepper and put them in an ovenproof dish, rubbing each fillet with a little butter.

Cover with baking paper and cook for 12 minutes.

Melt some more butter in a heavy-based frying pan, add the samphire, season with salt and freshly ground black pepper and cook for about 2 minutes.

Add the shrimps and cook for 1-2 minutes until warmed through, then sprinkle with the chervil.

To serve, put the fillets on a plate and spoon over the buttery shrimp and samphire mixture.