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James Tanner's brill with fennel pollen

Published on July 30, 2014
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James Tanner's brill with fennel pollen recipe

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

Serves 4

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


  1. Preheat the oven to 200°c/gas 6.

  2. 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.

  3. Remove from the oven and sprinkle the lemon juice over the fish. Dust the fish with the fennel pollen and serve immediately.

James takes more well-known classics and gives them a twist in his book, Old Favourites, New Twists. Priced £15.99 and published by Kyle Books.

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