Recipes

Chose from Shop Local Eat Well by Kathryn Hawkins, she writes "Brill is a flat fish with meaty white flesh. A perfect accompaniment to fish at this time of year is the slightly neglected marsh samphire. This wild seashore plant grows over the mudflats below the high-tide line mostly in East Anglia. You’re most likely to find it for sale in your fishmonger. It is salty and requires little cooking. Replace with fine green beans if preferred."

Serves 4

    4 x 225g (8oz) brill fillets
    Salt and freshly ground black pepper
    1 tbsp plain flour
    1 tbsp cold pressed rape seed oil
    150ml (5 fl oz) dry white wine
    150ml (5 fl oz) fresh fish or vegetable stock
    1 garlic clove, peeled and crushed
    675g (1 ½ lb) fresh peas, shelled
    A few sprigs fresh basil
    250g (9 oz) marsh samphire
    25g (1 oz) unsalted butter
    Fresh pea shoots and basil to garnish

Preheat the oven to its hottest setting. Wash and pat dry the fish, then season lightly with salt and pepper, and dust with a little flour. Heat the oil in a frying pan until hot and then sear the fillets for 1 minute on each side, until golden. Transfer to an over proof dish and cook for about 5 minutes until tender.

Meanwhile, pour the wine and stock into a saucepan and bring to the boil. Add the garlic and peas, cover and cook for about 5 minutes until tender. Without draining, mash lightly with a potato masher. Rip up the basil and stir into the peas. Set aside to keep warm.

For the samphire, rinse thoroughly, and trim away any damaged parts and the woody ends. Bring a saucepan of water to the boil, place the samphire in a steamer compartment or sieve and stand on top of the water. Cover and steam lightly for about 5 minutes, turning half way through, until just tender. Drain and dot with butter.

To serve, divide the pea salsa between 4 warm serving plates. Top with samphire and a piece of fish. Garnish with the pea shoots and fresh basil and serve with a wedge of lemon.