Turbot fillets with samphire

Ingredients for 4 servings:

• 4 fish fillets (turbot) approx. 120 g each
• 300 g watermelon(s)
• 120 g samphire from the fishmonger
• 1 lime(s)
• 60 g butter
• some pepper, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

simple, light, spring-fresh

Rinse the samphire in cold water, drain, and pat dry. Cut the melon into 2 cm cubes. Wash the turbot fillets, pat dry, and season with pepper. Heat 20 g of butter in a pan and fry the fillets for 2 minutes, turning them over. Cook over low heat for 2-3 minutes. Heat the remaining butter and heat the samphire over medium-high heat for 2-3 minutes. Mix the samphire with the melon cubes and serve with the turbot fillets. Drizzle with lime juice and serve with rice or baguette. For a big eater, this portion is a bit small as a main course without a starter. I would definitely have a second piece of fish and enough samphire on hand. Personally, this portion is perfectly sufficient for lunch or dinner.