Nicholas is filleting brill.

Nicholas: "This is a really nice Cornish brill."

Nicholas: "That's my fish going in for a 30 minute brine. Strong little dish, really. Just need to get it all where I want it. The title is Fossil Finder and it is inspired by Mary Anning who discovered lots of fossils on the Jurassic Coast."

Nicholas: "Im taking beautiful south coast brill. I'm just in the middle of making a mousse with some of the trimmings, which I'm going to stuff inside. And then with all the bones, I've got a really nice roasted fish bone stock, which I'm reducing down with some Jurassic coast wine. So it's basically like a lovely bit of fish and a sauce. And then on the side we've got a barbecued leek with a little seaweed salad and I'm just adding some pickled cucumbers. And then I've got our seaweed and Parmesan soda bread and tuille."

Michael Caines: " And there's a theme here. You clearly love to have quite a lot going on in the dish."

Nicholas is also working on his bread element. A seaweed and parmesan dough fills ammonite shaped molds.

He sandwiches seaweed and dill mousse between his brill fillets.

Nicholas reduces roast fish bones and orange wine sauce.

Nicholas: "There's a lot of bold flavor in the sauce, so I want a nice viscosity. I'm really sort of focusing on keeping that acidity quite high, but equally, I'm sort of wary of going too high now."

Nicholas: "So far, so good. The sauce is coming down. I'm going to finish it with some fino sherry."

Nicholas prepares tempura batter to fry brill trims.

Plating

Nicholas serves up his nori rolled brill dish.

Nicholas: "I've cooked it a bit faster than I should have done, but there you go. You live and learn."

Seaweed butter is plated next to ammonite shaped seaweed and parmesan soda bread. Tempura "brill frills" are dusted with seaweed powder.

Sliced ballatine of brill with seaweed and dill mousse wrapped in nori comes next. Finished with fish sauce and a seaweed tuille.