Roasted megrim fillets with salicornia and beet vinaigrette

Peel and dice the beet into very fine cubes. Drain and chop the glasswort. Squeeze the lemons and set the juice aside in the refrigerator. Wash and chop the chives, then set them aside on a damp paper towel.

Combine the glasswort with the finely diced beets, chives, sesame oil, and lemon juice, then season with fleur de sel and freshly ground white pepper. Be careful not to add too much salt—glasswort is naturally salty!

Place the megrim fillets on lightly oiled parchment paper and season them. Preheat your oven to 180°C and bake for 6 minutes.

Arrange the megrim fillets on the plates and drizzle the vinaigrette over them.

Chef's tip: Serve with basmati or Thai rice and some fresh, steamed glasswort, or with a fresh salad dressed with sesame oil and rice vinegar during the summer months. Enjoy your meal!