Instructions: Preheat the oven to 240 C/475 F/gas mark 8.

In a dry skillet, fry the cumin and fennel seeds to release their flavour.

Heat the oil in a frying pan and fry the crumbs until they are golden and separate. Add the seeds, zest, herbs and seasoning.

Skin and pin-bone the fillet and cut it diagonally in half to make 2 thick pieces. Season the undersides. Press the crust onto the uppersides of the fillet, sticking it to the fish with pressure from your hand. Bake in the preheated oven for 5 minutes (or until the crust is golden and the fish juices flow white) whilst you make the sauce.

Add the star ansie, saffron and shallot to the stock and wine in a pan.

Bring to the boil and reduce by half, when the shallot will be softenend and the stock yellow. Add the cream and reduce again until it caramelises and develops a nutty flavour with a good strong saffron flavour and colour.

Pass through a fine sieve before serving with the brill.

Serve with the saffron baked fennel and some spring cabbage.

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