Wild halibut with samphire and brown butter

Method

Bring a large pot of salted water to the boil and blanch the samphire for 2 minutes until just tender, then drain and set aside. Pat the halibut fillets dry with kitchen paper and season both sides generously with fleur de sel and cracked pepper 10 minutes before cooking. Heat the clarified butter in a heavy-bottomed pan over medium-high heat until shimmering, then place the halibut skin-side down and cook for 5-6 minutes without moving, until the skin is golden and crispy and the flesh turns opaque halfway up. Gently flip and cook for a further 90 seconds on the flesh side, then transfer to a warm plate. In a separate small pan, melt the unsalted butter over medium heat, swirling occasionally until it foams and the milk solids turn golden brown (2-3 minutes); add the capers and lemon juice, then taste and adjust seasoning. Warm the samphire gently and arrange on the plate alongside the halibut, pour the brown butter and capers over the fish, scatter with fresh parsley, and serve immediately.