Brill with baked pumpkin and kale and caper salsa
I’ve used brill for this weekend’s recipe as it’s a fish I find it impossible not to buy when available. The mineral flavour of this flat fish works so well with the sweet deeply roasted pumpkin.
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
Ingredients
For the baked pumpkin
1 x medium squash or pumpkin
3 tbsp golden rapeseed oil
2 cloves garlic minced
1 small bunch of sage, chopped
¼ tsp freshly grated nutmeg
1 pinch of white pepper
Sea salt to season
2 tbs butter
For the brill
4 large or 8 small fillets of brill (skin removed)
1 tbsp golden rapeseed oil
Pinch of fine sea salt
For the salsa
1 large handful of kale (washed, with stalks removed)
1 tbsp capers, drained
1 lemon, zest and juice
1 tsp sherry vinegar
3 tbsp golden rapeseed oil
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