Ingreadient :

• 2 fillets brill
• 2 tbsp olive oil
• Salt and pepper

Sauce

• 25 ml olive oil
• 50 ml white wine
• 400g grated tomatoes
• 1 shallot, peeled and diced
• 3 cloves garlic, crushed
• 1 small bunch parsley and chives, chopped
• 500g clams
• 500g mussels

Direction :

1. Heat a large non-stick pan, add the oil and when foaming, pop in the fish. Cook for 2 minutes, flip over, season and put in the oven for 5 minutes.
2. In a pan, add shallots and garlic and oil. Cook for 2 minutes, add tomatoes and reduce by half. In another pan, pop the wine, mussels and clams in. Put the lid on and cook for 4 minutes.
3. Remove most of the flesh from the mussels, keep the cooking liquor, reduce in a pan by half and add to the tomatoes with the flesh.
4. To serve, sit the fish on a plate and spoon over the sauce.