Soft lovage-crusted brill with new potatoes

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Brill is a flat-fish with similar qualities to turbot. Frances Atkins makes use of the fish by preparing a simple but superb cream cheese and wasabi mix to smother over the top. Drizzle over extra virgin olive oil or a herb-infused olive oil before serving this quick and satisfying fish dish.

First published in 2015





  • Blender


Place the potatoes in cold, salted water and bring to a gentle boil. Cook until tender, approximately 10 minutes
In a food processor, pulse together the fresh lovage and sourdough breadcrumbs to form the crust. Set aside until required
In a bowl, squeeze the wasabi into the soft cheese to taste
  • 1 tube of wasabi
  • 250g of soft cream cheese
Place the brill under a hot grill for 3 minutes on each side. Remove and then spread the cream cheese/wasabi mixture over the top of the fish - use the back of a spoon to do so and be gentle or the fish will start to break up. Sprinkle over the flavoured breadcrumbs and place under the grill again until the crust browns
To plate, arrange the potatoes onto plates and lay the brill fillets on top. Serve immediately
First published in 2015

The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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