Melt the butter and oil in a heavy based frying pan
Heat the wine with an equal quantity of water in a saucepan with a lid
Put the fish service side (white flesh side) down in the hot fat and cook for a few minutes till golden brown
Turn the fish and continue to cook for 2-3 minutes. Then remove from the pan and keep warm
Place the clams, samphire, peas and spring onion in the wine and water mixture. Cover with a lid and cook over a medium heat
Once the clams are opened, discard any that do not open.
place a bed of samphire and peas in soup bowl. Add the fish and surround with the cooked clams
spoon over a little of the remaining liquor and garnish with freshly chopped parsley
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.