James Tanner brings the wow factor to the table when he transforms a simple fish dish with a touch of special seasoning in this brill with fennel pollen recipe
You will need
- Olive oil 2 tbsp
- Brill fillets 4 x 200g, skinned (ask your fishmonger to do this)
- Lemon ½, juice
- Wild fennel pollen 1g
- Crushed sea salt
Preheat the oven to 200°c/gas 6.
Place a large ovenproof non-stick frying pan over a medium heat. Add the oil, season the fish with a little salt and carefully place in the pan, skin side down. Sear for 3–4 minutes until golden brown. Turn over the fish and transfer the pan to the oven for 3 minutes.
Remove from the oven and sprinkle the lemon juice over the fish. Dust the fish with the fennel pollen and serve immediately.