Brill, a fish with a sweet flavor often overlooked and underrated, pairs perfectly with roasted vegetables and a delightful herby dressing.
Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the cannellini beans
- dried or fresh cannellini beans
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 head garlic, cut in half
- 1 bay leaf
- 1 rosemary stick
For the roast vegetables
- 1 courgette, chopped
- 3 large spring onions, chopped
- ½ fennel bulb, chopped
- 1 small baby aubergine, halved
For the brill
- 2 tbsp olive oil
- 1 brill steak (about 250–300g/9–10½oz), on the bone
- 1 lemon, juice only
For the green olive and parsley dressing
- handful good-quality green olives, chopped
- 2 tbsp fresh flatleaf parsley, chopped
- 3 garlic cloves, chopped
- 4 tbsp olive oil, to bind
- 1 orange, zest and juice
- 1 banana shallot, peeled and diced
- 25ml/1fl oz sherry vinegar, to taste
Method
For the beans, put a saucepan over medium heat and add all the ingredients.Gently fry for a few minutes, then add the water to cover and simmer until the vegetables are soft. Once soft, remove from the heat and allow the beans and vegetables to cool in the liquid.
Once cooled, drain the beans and veg (retaining the cooking liquid). Squeeze the garlic from the skin and roughly chop the cooked vegetables. Return to the empty saucepan and mix everything with the olive oil, salt, and cooking liquid.
To make the roasted vegetables heat a flat griddle pan and light oil, one hot add all the ingredients and fry until softened and slightly charred. Keep warm in a hot oven.
To make the brill steak, heat the oil in a frying pan and, once hot, add the brill. Cook on each side for 3–4 minutes. Finish with the lemon juice.
To make the green olive and parsley dressing, place all the ingredients into a bowl and mix to combine. Set aside for later.
To serve, place the beans and roasted vegetables onto a serving plate. Top with the fish and dressing.
