Brill cooked on the bone with sea vegetables and mash


Cooked on the bone for extra flavour, this baked fish served with samphire, veg and seaweed is a celebration of British seafood.


For the mash

For the fish

For the sea vegetables

  • 50g/1¾oz butter
  • 20g/¾oz sea aster
  • 20g/¾oz sea beets
  • 20g/¾oz salty fingers
  • 20g/¾oz sea purslane
  • 20g/¾oz samphire

For the garnish