James Martin served up tasty Pan Fried Brill with Croutons, Asparagus and Sauce Grenobloise on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g brill, on the bone, 25 ml olive oil, 25g butter,Salt and pepper.

For the croutons: 3 slices white bread, crusts removed and diced into 1cm cubes and 25 ml olive oil.

For the sauce: 2 hard-boiled eggs, diced, 50g butter, 1 lemon, segmented, 1 small bunch of parsley, chopped, 1 shallot, peeled and finely diced, 2 tbsp capers, Salt and pepper.

To serve: Watercress and Asparagus.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.