Ingredients

• 1 whole brill
• butter
• for frying
• 120ml/4fl oz extra virgin olive oil
• 1 lemon
• juice only
• 2 tomatoes
• skins and seeds removed
• flesh diced
• 1 shallot
• finely chopped
• 1 small garlic clove
• finely chopped
• 3 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh chervil
• 2 tbsp chopped fresh chives

Directions

• To fillet the brill
• place the brill onto a chopping board and using a flexible filleting knife cut down the centre line from the head toward the tail.
• Place the knife slightly on its side in the centre cut then press down onto the bone and carve the first fillet away
• using the bones as guide to make sure all the flesh comes away from the fish. The first fillet is half of the top side of the fish.
• Repeat to take the second fillet off the top side of the fish.
• Turn the fish over and repeat on the underside to take of two more fillets
• giving you four fillets in total.
• Skin the fillets then trim any frill off of each side.
• Season the brill with salt and freshly ground black pepper.
• Heat a frying pan until hot
• add the butter then add the brill and fry on each side for two minutes.
• Pour the olive oil in a non-reactive pan. Whisk in the lemon juice until well-combined. Add the chopped tomatoes
• shallot and garlic.
• Heat the pan over a medium heat until the sauce vierge mixture is just warmed through. Add the tarragon
• dill
• chervil and chives and season to taste
• with salt and freshly ground black pepper. Set aside.
• To serve
• place the brill onto the plate then spoon the sauce vierge over the top.