Brill with Nutty Herb Butter



  • 500 gms brill fillet
  • 120 gms butter, softened
  • 2 cloves garlic, crushed
  • 2 tbsp parsley, finely chopped
  • 2 tsp whisky or brandy
  • few drops of lemon juice
  • 50 gms 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 wedge and a green salad and a knob of flavoured butter on top of the fish ( any spare butter can be frozen)

Further Information

Yield 4