Herby Baked Brill 1 whole brill, weighing about 600-900g Juice of 1 lemon Salt and pepper 1 tablespoon olive oil One sprig of rosemary, as long as the fish 2 fresh bay leaves 50ml dry white wine 1) First for the preparation of the fish. Don’t be scared, I made this on Sunday night and it was the first time I had cut into a whole Brill myself. I got out my Larousse Gastronomique and this is what I did! Cut off the head, at the top first as the bottom bit under the chin will separate easily. Using a teaspoon, scrape out the bits from the small cavity inside. Using a pair of sharp kitchen scissors, trim the fins from round the edge of the fish to only a few millimetres, and cut about half of the tail off. On the dark side of the fish, make an incision along the central line which goes from neck to tail, down to the bone. 2) Rinse the fish under cold running water. Preheat the oven to 200 centigrade, 180 fan. Drizzle half the olive oil into an oven dish big enough to hold the fish. Lay the fish on top and then put the rosemary sprig into the cut you have made. Pour over the remaining oil, wine and seasoning and dot with the bay leaves, seasoning lightly. 3) Bake the fish for approximately 30 minutes until the flesh is nicely opaque, basting a couple of times during cooking. I like to serve this with a seasonal, crispy salad and baked potatoes.
Posted on: Fri, 04 Oct 2013 10:23:19 +0000
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