SEWIN & SAMPHIRE

This recipe from Rhiannon Edwards, at Jonah’s Fishmarket, is a classic way to cook sewin (although salmon or trout can be used instead).

SERVES: 2 TAKES: 40 MINS

INGREDIENTS 350g Pembrokeshire new potatoes 1 tin laverbread (optional)

10g salted butter, plus extra for

the potatoes fresh sewin, either one whole fish

(around 700g) or two 150g fillets bunch of fresh asparagus (3-4 stems

per person)

120g samphire, tough stems removed 2 lemons, 1 juiced and 1 sliced bunch of parsley (around 20g),

chopped

100g potted or cooked and peeled

brown shrimp (optional)

METHOD

Steam or boil the potatoes for 15-20 mins. To add a

Welsh twist, toss the warm potatoes in a few spoonfuls of laverbread and a little butter, if you like.

Heat oven to 200C, 180C fan, gas 6. If you’re using a whole fish, prepare the sewin to your preference — it can be cooked whole or with head and bones removed (you can ask your fishmonger to do this for you).

Put the fish on a large sheet of tin foil. If using a whole fish, score the skin and arrange the slices of lemon inside the cavity; if using fillets, place them skin-side-down and top with the lemon slices. Layer on the asparagus, butter and parsley. Sprinkle with half the lemon juice and season to taste. Wrap up the foil to make a parcel, then bake for 20 mins. Check the fish is cooked through before removing.

Rinse the samphire with cold water, then steam over a pan of boiling water for 3 mins. Squeeze over the remaining lemon juice.

Serve the foil parcel on a sharing plate alongside the samphire and potatoes. Scatter with the potted or cooked shrimp, if you like.