- 4 large or 8 small brill fillets – skinned
- 2 ripe dessert pears
- 1 egg yolk
- 150mls/1/4pt cream
- 1 tsp lemon zest
- 1/4 tsp grated nutmeg
- Freshly chopped parsley
- Salt and freshly milled pepper
Peel pears and cut in eights.
Cut fish in half lengthways and wrap each around a section of pear. Arrange in a buttered dish.
Mix together egg yolk, cream, lemon zest, nutmeg, parsley and seasonings. Pour over fish and cover with foil.
Place in bain-marie (baking tin half filled with water).
Bake for 20-25 minutes at 175°C/350°F/Gas 3.
You can substitute any white fish turbot, black sole, lemon sole, plaice.