Cornish brill with steamed clams

Marcus Eaves presents a classic preparation for fish and clams, with plenty of white wine, garlic and herbs
Cornish brill with steamed clams
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 head fennel, thinly shaved on a mandoline
  • dash lemon oil
  • 1 lemon, juice only
  • sea salt, to taste
  • drizzle olive oil
  • 1/4 carrots, finely chopped
  • 1/4 celery, finely chopped
  • 1/2 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 sprigs thyme
  • 50 ml white wine
  • 100 ml fish stock, or white chicken stock
  • 25 flat leaf parsley, leaves
  • 1 large brill fillet, skin removed
  • 100 g clams


1. Place the shaved fennel into a bowl and add a dash of lemon oil, the lemon juice and salt. Allow to marinate while you prepare the fish.

2. Heat a drizzle of olive oil in a pan and add the carrot, celery, shallot, garlic and thyme. Sweat for 3-4 minutes, or until the vegetables are softened. Add the white wine and simmer for 5-6 minutes, or until the liquid has reduced by half.

3. Add the fish or chicken stock and bring to the boil, then simmer for 6-8 minutes, or until reduced slightly.

4. Heat a frying pan until smoking, then add a drizzle of olive oil and fry the brill for 2-3 minutes on both sides, or until golden-brown and cooked through. Set on a warm plate to rest.

5. Tip the clams into the pan with the stock. Place a lid on top and cook for 2-3 minutes, or until the clams have opened. Discard any that have remained shut. Stir in the parsley and then pour the clams into a serving bowl, with the fennel arranged on top.

6. To serve, place the pan-fried brill on top of the bed of clams.

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