We love all of the flat fish in our uk waters from a little dab or sole right up to a turbot. Coming from a seaside town originally I always regret not eating more as the most daring I got was fish and chips on the seafront and maybe a crab sandwich, its frusrtating to know now that I actually had access to the most amazing produce, but I guess it is better late than never. On the menu today was Brill fillets, a great alternative to the more expensive turbot. In the summer we often have fish with Salse Verde so it is nice and simple but this time of year I prefer to have something a bit more sustancial and warming. Me and Paulie love spice so we decided to chooses this recipe and my god it was yummy, once again Paulie did an amazing job!

Ingredients

• 2 x fillet of brill
• 1 cup brown breadcrumbs,  drizzle of olive oil
• 1 x Lemon, zest of
• 1 Tbsp. cumin seeds
• 1 Tbsp. fennel seeds
• 1 Tbsp. minced parsley Freshly grnd salt and pepper
• 100 ml white wine,
• 100 ml fish stock
• 1 pinch saffron
• 1 piece star anise
• 100 ml double cream
• 1 Tbsp. torn coriander leaves

Directions