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Brill baked in seaweed with clams, fennel and coco beans

French coco de paimpol are white semi-dry beans – here they are both blended and served whole with a dish of fish baked in three kinds of seaweed. A dish for two to impress.

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  • 200g/7oz fresh coco de paimpol (French white Paimpol beans)
  • 1litre/1¾ pint chicken stock
  • 1 bouquet garni (thyme, bay leaf, garlic, black peppercorns wrapped together with kitchen string)
  • 200g/7oz palourde clams
  • 75ml/2½fl oz white wine
  • 2 banana shallots, finely chopped
  • 50g/1¾oz dulse
  • 50g/1¾oz nori
  • 50g/1¾oz sea lettuce
  • 150g/5½oz butter
  • 1 x 180g-200g/6-7oz portion of brill
  • 1 tbsp fine capers, drained and chopped
  • 5 sprigs dill, chopped
  • 1 lemon, juice only
  • 1 bulb fennel, ½ diced and ½ shaved on a mandoline, keep fennel tops
  • 2 tbsp olive oil