Brill with fennel pollen wrapped in ‘spaghetti’ of potato


If you can get your hands on it, fennel pollen is an incredibly intense version of the flavour of fennel seed and a wonderful seasoning for fish. Here brill is wrapped in strands of potato and baked, served with heritage tomatoes and parsley sauce.

Equipment and preparation: you will need a fruit and vegetable spiraliser for this recipe.


For the fish

For the sauce

For the tomatoes

  • 3 mixed heritage tomatoes, sliced
  • drizzle extra virgin oil