4 large fillets of brill – skinned
55g flour – seasoned
1 egg – beaten
1 tablespoon oil
1 tablespoon mustard
1 tablespoon lemon juice
Toss each fillet of brill in seasoned flour. Dip in beaten egg and cover with oatmeal.
Fry the coated fillets in a mixture of oil and butter until crisp and golden brown. Remove and keep warm.
Wipe the pan and pour on the cream. Heat through and add mustard and lemon juice.
Pour sauce over the fish and garnish with watercress.