Save to your scrapbook
Roasted Brill with Crab
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Cornish brill are line-caught off the coast of Cornwall using traditional fishing methods. Particularly good at this time of year, they have an appealing flavour and firm white flesh. Here they are teamed with a few good-quality ingredients to create a quick, yet stylish dish - just right for relaxed entertaining. Why not try this recipe in Seafood Week, 3-10 October.
You can make the crab butter and prepare the brill in the roasting tin a few hours in advance. Cover and store in the fridge until ready to cook.
It is important to use warmed serving plates to ensure that the butter melts.
Typical values per serving:
15.5% fat per serving
This recipe was first published in October 2003.