THIS is a fantastic seafood pasta dish with lovely fresh seafood, salty samphire, zesty lime, spicy chillies and aromatic coriander. It’s the perfect midsummer dish to enjoy in the sun with a nice cool glass of Picpoul de Pinet.
Samphire is in peak season right now and although not readily available in the supermarket, your local fishmonger will likely be able to source some for you along with the rest of the seafood required for this recipe, which will serve two people. You will require one large, non-stick frying pan.
200gms fresh cod loin cut into slices, remove any bones or skin