Baked Brill with Herb Butter and New Seasons Zucchini
This is a very simple ‘master recipe’ which can be used for any flat fish plaice, sole,brill, turbot, dabs, flounder and lemon sole or a noble turbot. Depending on the size of the fish, it can a starter or a main course. Because it is cooked with the skin on, it retains maximum flavour. Peel the skin off carefully before serving and anoint the fish with the fresh herb butter – simple but succulent.
1 – 2 Brill
4 teaspoons mixed finely-chopped fresh parsley, chives, fennel, chervil and thyme leaves
salt and freshly ground pepper
Melted courgettes (see recipe)
Preheat the oven to 190°C/375°F/Gas Mark 5.
Turn the fish on its side and remove the head. Wash the fish and clean the slit close to the head very thoroughly. With a sharp knife, cut through the skin right round the fish, just where the 'fringe' meets the flesh. Be careful to cut neatly and to cross the side cuts at the tail or it will be difficult to remove the skin later on.
Sprinkle the fish with salt and freshly-ground pepper and lay them in 1cm (1/2 inch) of water in a shallow baking tin. Bake in a moderately hot oven for20-30 minutes according to the size of the fish. The water should have just evaporated as the fish is cooked. Check to see whether the fish is cooked by lifting the flesh from the bone at the head; it should lift off the bone easily and be quite white with no trace of pink.
Meanwhile,melt the butter and stir in the freshly-chopped herbs. Just before serving catch the skin down near the tail and pull it off gently (the skin will tear badly if not properly cut). Lift the fish onto hot plates and spoon the herb butter over them. Serve immediately with melted courgettes.
1 lb (450g) courgettes, no larger than 5 inches (12.5cm) in length
1 oz (30g) butter
A dash of olive oil
Salt and freshly ground pepper
Freshly chopped parsley, basil or marjoram
Top and tail the courgettes and cut them into 3 inch (5mm) slices. Melt the butter and add a dash of oil, toss in the courgettes and coat in the butter and oil.Cook until tender, 4-5 minutes approx. Season with salt and freshly ground pepper. Turn into a hot serving dish, sprinkle with chopped parsley and serve immediately.