Brill with Saffron Sauce – serves 4

500g Brill fillet

4 spring onions, finely chopped

2 pinches of saffron thread

250ml dry white wine

500ml fish stock

50g butter

salt and black pepper

1/ Preheat oven to 190°C.

2/ Place fish in an ovenproof dish and season. Add saffron, pour over fish stock and wine and poach for 5-10 mins.

3/ Drain liquid into a pan and reduce by half. Keep fish warm.

4/ Add butter and spring onion to reduced liquid, salt and pepper. Heat to blend.

5/ Pour over fish and serve with new potatoes and salad.

Serve with salad and bread.

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