Whole baked brill with blood orange chilli
Brill is an often-overlooked flat fish.
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
2 blood oranges
2 red chillies
60g unsalted butter
1 tsp rapeseed oil
1x 600g-800g whole brill
1 bulb of fennel, shaved or finely sliced
2 cloves garlic, finely sliced
200ml dry white wine
Sea salt flakes
Parsley, to finish
Method
To make the blood orange and chilli butter
In a medium-sized mixing bowl place the unsalted butter and the zest of both blood oranges.
Finely chop and mince the red chillies, add to the butter andorange zest. Mix well to combine. Season with salt to taste.
Set aside.
To prepare the brill
Preheat oven to 200°C. Place the whole fish on a well-secured chopping board.
Pat dry using some kitchen paper to remove excess moisture or any slime that might be present on the surface of the fish
Using a pair of sharp scissors remove the skirt of the fish, carefully working around the frame of the fish.
Remove the head of the fish using a sharp knife. At this point, pat dry again.
Using the rapeseed oil, grease a large roasting tray or dish that’s big enough to fit the whole fish comfortably.
Place the shaved fennel and finely sliced garlic on the tray.
Season the underside of the brill generously with sea salt and place on top of the fennel andgarlic, this will act as a trivet,preventing the fish from sticking to the tray.
Spread the blood orange and chilli butter all over the exposed surface area of the fish. Pour the white wine over the fish and bake in the oven for 15 minutes.
Remove from the oven and baste with the white wine, flavoured butter and cooking juices released from the fish. Return to the oven and cook for a further 5 minutes. Until the fish is cooked through and the thickest part of the fish flakes when pressed with a fork.
Remove from the oven and rest for a couple of minutes before serving. Serve in the roasting tray and finish with some fresh-picked parsley leaves and blood orange segments.
