Whole roasted Rockfish brill served with potted shrimp

Roast Brill with potted shrimp and caper butter

Name: Roast Brill with potted shrimp and caper butter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 whole brill weighing about 1.5kg; Sea salt and freshly ground white pepper; A little olive or rapeseed oil for brushing; 2 tubs of potted shrimps; 50g unsalted butter; 2 tbs capers, rinsed; 2 tbs chopped parsley

Recipe by Mark Hix

Serves:: 4
Prep Time:: 5 mins
Cook Time:: 15 mins

Brill, like turbot which can also be used for this recipe, is a great fish for roasting whole on the bone so no worries of it sticking to a pan. Just plain and simple
roasting in a hot oven.

I’ve used potted shrimps here which is a convenient way to garnish a whole fish cooked like this.

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Ingredients

1 whole brill weighing about 1.5kg
Sea salt and freshly ground white pepper
A little olive or rapeseed oil for brushing
2 tubs of potted shrimps
50g unsalted butter
2 tbs capers, rinsed
2 tbs chopped parsley

Method

Preheat the oven to 220C/200C fan/gas mark 7.

Oil a roasting tray or oven proof serving dish, season the brill on both sides and drizzle with more oil.

Roast the brill for about 10-15 minutes, meanwhile melt the potted shrimps in a pan
then add the extra butter, capers and parsley. Spoon over the brill and serve.

Serve with buttered small potatoes or creamy mash and seasonal vegetables.

Mark Hix

Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.

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Roast Brill with potted shrimp and caper butter

Ingredients

Method

Mark Hix