Serves 2 | Preparation 30 mins | Cook 30 mins


2 sea bass fillets
1 jar of Parsons pickled cockles
1 Penllyn Estate leek
2 slices of bacon
1 pack of Dylan’s
pickled samphire
100ml Ty Tanglwyst cream
Welsh butter
2 shallots (finely sliced)
1 clove of garlic
(finely chopped)
150ml Welsh cider
Handful of dill
Forage rapeseed oil

To make the lavercakes you will need:
120g Parsons laverbread
4 slices of streaky bacon
30g medium or fine oatmeal
To make, follow the instructions on the box!


1. Blitz the dill with forage rapeseed oil in a food processor until fully combined. Sieve the oil through a fine sieve.
2. Follow the recipe on the laverbread box to make laverbread cakes.
3. Gently fry the shallots on a low heat, add the finely chopped garlic, then add the Welsh cider and reduce it by half. Add the cream and reduce by one third. Take it off the heat and whisk in four knobs of Welsh butter and the cockles. Set aside.
4. Half the leek length ways and wash out any dirt. Then, slice and cook in a frying pan with a knob of butter for 1-2 minutes until soft.
5. Make small slits in the sea bass skin and season with salt and pepper. In a hot pan, fry the sea bass skin side down until crisp. Reduce the heat and turn the fish, continuing to cook for a further 1-2 minutes.
6. Cut the bacon into thin strips, and fry. Once cooked, add a good knob of butter and the samphire and cook for a further 1-2 mins.
7. To plate up, place the lavercake in the middle of a bowl, add the leeks, then the sea bass and finally, spoon on
the sauce with the cockles around the base of the fish. Finish with bacon, samphire and drizzle with the dill oil.