Cornish brill with steamed clams

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.

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.

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

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.

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.

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