Ray wing with samphire & tomatoes

Preheat the oven to 200ºC, gas mark 6. Heat 1 tbsp oil in a nonstick frying pan over a medium to high heat. Season the ray wings generously with salt, then carefully brown on both sides.

Transfer the fish to a baking tray and roast in the oven for 10 minutes, or until cooked through, opaque and flaking easily with a fork.

Place the pan back on a medium heat and pour in the remaining oil. When hot, add the shallot, cook for 2 minutes, then add the tomatoes. Cook gently for 3-4 minutes more, until the tomato halves are just beginning to lose their shape.

Meanwhile, blanch the samphire in a pan of boiling water for 1 minute, then drain.

Add the samphire and lentils to the tomatoes and shallot and mix well. Stir through the basil leaves, vinegar, a small pinch of salt and a good grind of black pepper. Spoon over the fish on 2 warmed plates, then serve with a warm baguette on the side.