Lemon Sole & Samphire

I'm sorry if I'm about to sound like the bloody Observer Food Monthly, but really you should try and take advantage of foods that are in season at the mo. If you're following the FB Eating principles, none of you should feel like you're on a diet but that you're exploring new foods. And this dinner (a little thing I knocked up earlier) ticks the right boxes in being in season, high in protein and low on carbs.
You can get the fish and the samphire down at Fish by Hove Lagoon.

The Fish
To prepare, score the lemon sole and put in baking dish. Squeeze liberally with lemon juice, season with salt and pepper and add tomatoes, crushed garlic, basil and mint. Bake in oven for 15 mins or so until cooked.

The Samphire
Meanwhile, soak the samphire in cold water as can be quite salty. Then put a pan of boiling water on, turn down and blanch samphire for a few mins in the water with some asparagus. Drain and run with cold water.
Then in a dry frying pan heat 1tsp of sesame seeds, making sure to turn as they brown. Put in a small bowl with lemon juice and garlic then use to coat the samphire and asparagus spears. Serve with the fish. Delice!