Baked Brill is an easy dish to prepare but delivers a delicious meal that will work well for entertaining friends or a weekday supper treat for two. This recipe is very easy to prepare once you have the ingredients and it is ready in fifteen minutes.
Brill is a popular flat fish (cousin of the Turbot) with a firm white flesh and a sweet taste. They vary in colour depending where they have been caught as they adapt to their environment for camouflage. The lighter colour fish come from sandy areas, with darker colours being found on browner sea beds.
This recipe serves 4 people allow about 30 minutes for preparation and cooking.
Ingredients for baked Brill
800g of Brill fillet from Walter Purkis & Sons
Butter to grease the cooking dish well
Cherry Tomatoes (2 or 3 per person)
250ml of Creme Fraiche
Handful of fresh Basil Leaves
150g Parmesan Cheese – freshly grated
Salt and Pepper
Cooking method for Baked Brill
Preheat you oven to 220 c
Divide you Brill into four portions and season
Grease a flat baking dish that will allow all the fish portions to lay flat without too much overlap. Keep some butter to put a few dabs on the top at the end.
Place the fish in the dish and place the tomatoes spaced around on top. Next add the creme fraiche aim to cover the ingredients evenly. Do the same with the basil leaves (tear them up if they are very large) and the Parmesan.
Add a little more seasoning and the last few dabs of butter.
Bake in the oven for 15 minutes don’t let it cook too long as you will lose the fine Brill flavours and it will become dry. Serve right away
Serving Suggestions for Baked Brill
Some spinach would be very good with this along with a few small roast potatoes.
