Brill with Nutty Herb Butter – serves 4

500gm Brill fillet

Nutty Herb Butter

120g butter, softened

2 cloves garlic, crushed

2 tbsp fresh chopped parsley

2 tsp whisky or brandy   

few drops of lemon juice

50g chopped hazel nuts

1/ Mix together the ingredients for the herb butter. Place onto glad wrap, roll into a sausage shape and chill for 2-3 hours.

2/ Using half of the flavoured butter, heat for 3-4 mins in a pan. Add the fish and cook for 3-4 mins each side. Add more butter if necessary.

3/ Garnish and serve with potato wedges and a green salad and a knob of flavoured butter on top of the fish (any spare butter can be frozen for next time).

Serve with salad and bread.

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