There’s a real joy in keeping things simple, and few dishes show it better than brill fillets gently cooked in garlic butter with crispy sage. The sweet, delicate flesh of the fish soaks up the rich, fragrant butter, while the sage adds a light crunch and earthy aroma — a dish that feels elegant yet effortless.

In a nice hot frying pan, add a splash of olive oil and lay the brill fillets skin side down applying gentle pressure to the flesh side to avoid curling just for a few seconds then release. This is to ensure full contact with the pan and achieve that wonderful crispy skin.

After a few minutes, reduce the heat slightly, add a generous spoon of garlic butter and the sage leaves to the pan. The butter should start to melt and foam.

Tilting the pan so the butter pools to one side, repeatedly spoon the foaming butter over the fillets, basting them as they continue to cook.

They should turn a beautiful golden colour and then you are ready to serve with a simple salad and new potatoes.