Hand-picked places to eat, stay, shop & cook in the South West

James Tanner's brill with fennel pollen

Published on July 30, 2014
Home » Good stuff » James Tanner’s brill with fennel pollen
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

Method

  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.

Also try

Nathan Outlaw's fish and chips recipe

This tasty turbot with tartare sauce recipe comes from Michelin-starred Cornish chef Nathan Outlaw. Try it at home!

Cod and courgette shoestring fries recipe from The Halsetown Inn

This recipe from Ange Baxter of The Halsetown Inn near St Ives is a lighter take on traditional fish and chips

Mitch Tonks' fish and chips recipe

Mitch Tonks shares his popular fish and chips with tartare sauce recipe - great for a family supper in the summer

Crowds flock to Stein’s fish and chip restaurants in Padstow and Falmouth to try Rick Stein's fish and chips recipe