Pepper dulse, turbot and brown butter

Lightly oil the fish, and season with sea salt and pepper

Preheat a grill or a Robata grill until hot

Grill the fish for 6–8 minutes on the first side, then flip and cook for a further 3–4 minutes. If using a Robata, start the fish skin-side down. The exact cooking time will vary depending on the thickness of the fish. You’ll know it’s done when the skin peels away easily and the flesh is cooked through near the bone 

Remove from the grill and set aside

In a small saucepan, brown the butter over medium heat, stirring and scraping the milk solids up from the bottom as you cook. Once the butter turns nutty, brown and fragrant (about 4–5 minutes) it’s ready

Remove it from the heat and let cool slightly, then add a squeeze of lemon juice. If using, stir in the capers or fish sauce

Pour into a small pan or jug for serving alongside the fish

Place the turbot on a plate, then garnish with pepper dulse, sea purslane and shredded kelp

Serve immediately with the brown butter sauce on the side