Food Blogs
Brill Baked on Green White Vegetables Recipe
The size of your brill will dictate the number of mouths it will feed. A medium to large brill will satisfy four to six diners, a smallish one two. It should be reasonably large so that it will withstand a cooking time long enough for the vegetables to get to know the fish juices.
You want a whole fish for this, so see what your fishmonger has; also take into account your cooking receptacles and the size of your oven.
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Ingredients
- fennel sliced across the grain
- leeks washed and sliced
- onions peeled and sliced
- garlic peeled and finely chopped
- butter
- sea salt and black pepper
- 1 large whole brill gutted
- 1–2 lemons
Ingredients
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Instructions
- In a pan gently sweat your vegetables and garlic in butter, just to start the softening process, but not so that they have given up all resistance. Season. Lay them as a bed for your fish in your dish/oven pan. Place the fish on its vegetable bed, dot with knobs of butter and season, then pop it into a hot oven. Check the fish with a knife—when done the flesh should part easily from the bone. Keep a very close eye after 10 minutes.
- Serve with lemon.