Grilled Brill and Brown Shrimps

Carefully remove the dark skin from the Brill (or get the fishmonger to do this). Cut off the head of the fish and use scissors to trim off the outer border. Put the shrimps in a couple of tablespoonfuls of olive oil in a small saucepan. Prepare the mangetout and put in a saucepan of water. Prepare a couple of lemon wedges.

Paint the fish liberally with olive oil on both sides and season with salt and pepper and some lemon juice. Grill the fish fairly close to the grill starting with the skinned side uppermost for about five minutes or until it is a liitle brown but not overcooked. Turn over, pour over a little olive oil and cook for a further five minutes or so.

Meanwhile heat up the shrimps and cook the mangetout for a couple of minutes and drain. Put the grilled fish on to serving plates, surround with a few mangetout, spoon over some of the shrimps and oil and serve immediately with the lemon wedges  Zoom  .