4 Skinless Brill fillets
4 Raw king prawns, peeled and deveined
1 Tablespoon rapeseed oil
1 Teaspoon cold unsalted butter
1 Tablespoon chopped fresh mixed herbs
Season the brill and prawns with salt and pepper. Heat the rapeseed oil in a large, non-stick frying pan until hot but not smoking, then place the fish fillets in the pan and fry over a medium–high heat for 3 minutes. Turn the fillets over and then add the prawns and butter to the pan.
Cook the fish and prawns for a further 3 minutes or until the fish is golden brown and cooked but still moist and the prawns have turned pink.
Turn the prawns halfway through the cooking time to make sure they are cooked on both sides. Drain the fish and prawns on kitchen paper, then leave to rest for 1 minute before serving.
Serve this easy delicious dish with your favorite potato and side.