Soft lovage-crusted brill with new potatoes

Main
easy
4
30 minutes

PT30M

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.

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4 brill fillets
250g of new potatoes
90g of sourdough breadcrumbs
30g of fresh lovage
1 tube of wasabi
250g of soft cream cheese
salt

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Blender

Place the potatoes in cold, salted water and bring to a gentle boil. Cook until tender, approximately 10 minutes

salt
250g of new potatoes

In a food processor, pulse together the fresh lovage and sourdough breadcrumbs to form the crust. Set aside until required

90g of sourdough breadcrumbs
30g of fresh lovage

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